- 3 tablespoons butter
- 2 leeks, white and light green parts only, roughly chopped
- 3 cloves garlic, peeled and smashed
- 4-5 Yukon Gold potatoes, chopped into 1/2-inch pieces
- 500ml chicken stock
- 2 bay leaves
- 1 tsp fresh thyme
- 1 tsp salt, black pepper
- 150ml cup heavy cream
Chop the leaks and potatoes roughly into 1/2 pieces.
Melt the butter over medium heat in a large pot. Add the chopped leeks, garlic and stir regularly, until soft and wilted but not browned.
Add the potatoes, stock, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Remove from the heat, let the soup cool for 5 minutes and remove the bay leaves. Pour the soup into a blender to pulse or use a hand-held immersion blender until smooth.
Add the heavy cream and reheat, but don’t boil again.
