Cream of Negi and Potatoes

Negi: 250 gr (1-2 leeks)
Potatoes: 250 gr
EVO oil: 2 tbsp
Salt and Pepper to Taste.

1. Wash and clean the Negi, remove the ends and cut into thin slices.

2. In a non-stick pan, add the oil and dry the Negi. Add the raw potatoes, peeled and cut into cubes and leave to flavor for a few minutes.

3. Cover everything with boiling water (or vegetable broth if you want) and add a little salt.

4. Cover and cook for about twenty minutes, until the potatoes begin to flake.

5. Transfer everything to a tall container and blend with an immersion blender.