Celery Leek Soup

Clean the leeks. Slice, then swish in cold water to remove grime and grit. Repeat until cleaned, then drain.
Add 1 tablespoon olive oil to a large soup pot over medium heat. Immediately add 1 clove garlic (crushed with the back of a knife) and let it infuse in the oil.
Next, add 1 leek (cleaned and sliced) to the pan. Let them sweat and cook until softened.
Add 3 celery sticks (chopped; remove the leaves and reserve for later) and 1 potato (peeled and chopped) to the pan. Mix into the leeks.
Cook the vegetables for a minute or two, until the kitchen smells beautifully aromatic.
Add 500 ml water and 1 vegetable stock cube. Let the soup simmer for at least 10 minutes, or until the ingredients have softened and flavours have melded together.
Use an immersion blender to puree the soup until silky smooth.
Season with salt and pepper to taste.
Ladle the soup into bowls and top with celery leaves, 2 teaspoons lemon juice (1 tsp per bowl), and a drizzle of olive oil. Eat hot.