Prepare the leeks

• Take three large leeks and slice them right down the middle.
• Wash them really well, as they always hold sand.
• Slice all three thinly.

Prepare the potatoes, onion, garlic and chives

• Cut four large potatoes into rough cubes, keeping them even so they cook evenly in the pot.
• Chop one onion.
• Roughly slice three cloves of garlic.
• Chop up some chives for later.

Sauté the leeks

• Move over to the stove and add olive oil and butter to a pan.
• Add the leeks and sauté with some salt to draw moisture.

Add onion, garlic and aromatics

• Once the leeks have softened a little, add the onions and garlic.
• Continue to sauté, adding rosemary and black pepper.
• Cook until everything is softened.

Cook the potatoes

• Add the potatoes and the chicken stock.
• Let the potatoes fully cook.

Toast the bread

• Meanwhile, toast up some bread in the oven with some salt and oregano.
• Bake until it is completely crispy.

Blend the soup

• Blend the soup — for a velvety and smooth result, use a real blender.
• You'll be left with a smooth, delicious liquid.
• Add some chives to finish.

Check seasoning and serve

• As always, check the seasoning before plating up.
• Serve with the toasted bread, some extra chives and some smoked salt on top.