Method:
1 Heat oil and butter in a large saucepan over medium heat. Add leeks, cook for 2-3 minutes or until leaks soften. Add potato, stock, cream and season with salt and pepper, cook for 8-10 minutes or until potato is tender.
2 Remove pan from heat, allow soup to cool slightly. Blend or process soup until smooth. Pour soup into martini glasses, top with dill. Serve.
