- Clean and trim the leeks and slice.
- Melt the butter in a large pan and add the lean, onion, potato and garlic. Sauté until the onion is soft. Stir in the stock then cover and simmer to soften the vegetables.
- Stir in the stinging nettles and salt and simmer gently for a further minute. Remove from the heat.
- Blend until smooth and creamy. Check the seasoning, allow to cool and when cool place in the refrigerator to chill.
- Serve with a spoonful of Greek yoghurt or cream.