Instructions: Wash and trim leeks. Peel and slice zucchini, leek, carrot, onion, celery and potatoes.

Melt butter in a large saucepan and add chopped vegetables, garlic and stir to coat vegetables in butter. Cover pan and cook gently approx 5 minutes, stirring occasionally. Do not allow vegetables to brown.

Add the stock, sugar and seaonings, bring the stock to a boil, and simmer gently, covered, for 20 minutes, or until they are tender.

In a food processor fitted with the steel blade puree the mixture in batches or force the through a food mill into another large saucepan.

Bring soup back to the boil, add cream, herbs, and reheat. Serve hot.

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