Start by washing your potatoes and leeks well. Later prep them by peeling the potatoes and cleaning the leeks by peeling off the top tough layer.
Finely chopped the leeks and cut the potatoes into small cubes. Set aside.
Get the soup pot ready and place it on a medium flame.
Now add some butter to the pot and let it melt away.
Add the sliced leeks and stir well. Let it gradually sweat.
Once the leeks are half ready add the cubed potatoes.
Let them both sweat away for about 5 mins on a low flame.
Finally add enough water, a pinch of salt, coriander powder, pepper powder, garlic and dried fresh coriander powder and the maggi cubes.
Once the potatoes are boiled and cooked enough, using a hand blender puree the soup and add a cup of whole fat milk. Let it boil for a few more minutes until it thickens slightly.
Serve hot with a drizzle of extra virgin olive oil and freshly crushed pepper.