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Dice the whites of your leek (save green tops for topping).
Peel your potatoes (save peels), then chop into small cubes.
In a saucepan melt 1tbsp butter + add 1tbsp olive oil.
Sauté the leeks + potatoes until softened (10 mins).
Mince the garlic, chop the spring onions, then add to pan.
Once the veg begins to catch on the pan, add the wine, allow to cook off, then add enough vegetable broth to cover.
Add some rosemary if you like, then simmer for another 10-15 minutes, or until the potato is cooked through.
For the zero-waste toppings, season the potato peels + chopped leek tops with salt, pepper, olive oil + paprika, then sauté / roast until crisp.
Blend the soup until smooth, season to taste, add cream + more stock if needed.
To serve, ladle the soup into bowls, top with the crispy potato + leeks, a swirl of cream, a pinch of paprika + fresh chives - enjoy!