In a large heavy based saucepan on medium heat add some oil and bring to temperature.

Add the leeks and sweat off stirring until softened and translucent, around 5 minutes.

Add the potato and heat stirring for a further 5 minutes.

Add the Bone broth/stock until the potato in covered with 2-3cm of the stock. Add the cashews and herbs and stir to incorporate.

Bring to the boil, then reduce heat to low, cover and cook with a slight simmer for 1hr – 1 1/2hr or until your potatoes are fully cooked and soft.

Once cooked remove from heat and allow to cool for 10 minutes. Remove the herb stalks, then in batches, blitz in a blender on high until a smooth creamy consistence is achieved. Once blended you can also pass the soup through a fine mesh sieve (but I never do for home). If the soup has too thick a consistency just add some stock or water to thin. Taste for seasoning and add salt and pepper until you get it to your taste.

To serve bring the veloute back up to temperature, place in serving bowls and decorate with extra salt, pepper, oil, herbs and edible herb flowers.

The soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.