2 tablespoons single cream or plant based alternative
Peel and chop the potatoes into small cubes, then finely slice the leek.
Melt the butter or marg in a large saucepan (or heat the oil gently), then add the vegetables and chopped garlic. Stir, put the lid on and allow to cook slowly until the potatoes and leeks are soft - approx. 10 minutes. Add the vegetable stock and bring to a simmer. Season to taste and leave to simmer for about 5 minutes.
Add the nettle tops and bring back to a simmer. Allow to cook for around 5-7 minutes until the nettles are soft.
Blitz with a stick blender or in a blender until you have a smooth soup. Pour into warmed bowls and add a little single cream if you like.