Ingredients

Instructions

  1. Melt butter in large saucepan.
  2. Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
  3. Add potato and just enough cold water to cover vegetables.
  4. Cover and cook on low 30 minutes.
  5. Stir in milk and season with salt and pepper.
  6. Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
  7. Remove sprig of thyme: the leaves will have fallen into the soup.
  8. Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.