Leek soup with milk thistle oil

Warm up with us with leek soup with potatoes drizzled with milk thistle oil. Wash, clean and cut a large leek into smaller rounds. Heat the clarified butter in a pan and sauté the leek in it for about 5 minutes. Then add the peeled and chopped potatoes, pour in the vegetable stock and cook until tender. Blend the finished soup with a hand blender and salt. Finally, drizzle with milk thistle oil and garnish with leeks or chives. Enjoy.