Chop the onion, leak, carrot and celery stalks into approximately 1cm pieces.

Place the vegetable in a large saucepan, season with salt and pepper and fry in 1 tbsp of of olive oil on a medium to heat for 10 minutes stirring frequently.

Finely chop the garlic and add to the pot along with the rosemary, garlic and bay leaf. Cook for a further 10 minutes and continue to stir.

Peel and chop the potatoes into approximately 2cm pieces and add to the pot along with the vegetable stock.

Bring to the boil then turn down and simmer for 20 minutes.

Add the butter beans and cook for another 5 minutes.

Remove the bay leaf and half of the stew from the pan.

Blitz the remaining half until smooth.

Return the non blitzed half to the pan along with the cream and bring back to a simmer.

Roughly chop the parsley, add to the pot and serve the stew with sourdough croutons.