Prep: 10 Minutes: Cooking time: 30 Minutes: Serves 6 Ingredients: 4 Large Leeks Finely Chopped 4 Medium Red Potatoes Peeled and Diced 1 Medium Onion Finely Chopped 3 tbsp Butter or Vegan Butter 3 Big Cloves Garlic Peeled and Smashed 5 Sprigs Fresh Thyme 2 Pints Water 2 Vegetable Stock Cubes 150ml Double Cream 1½ tsp Black Pepper Powder Salt to taste
Split and wash the leeks in half lengthways, slice them quite finely, just the white and light green parts of the leek.
In a big pan melt the butter over a medium heat, add the leeks, onions, garlic and thyme by adding ¼ tsp salt, cook until soft and translucent stirring regularly.
Add the potatoes and cook for 5 minutes; then add the water, vegetable stock cubes, salt and pepper, bring to a boil then simmer for 15 minutes, or until the potatoes are soft.
Cool the soup and discard the thyme sprigs, in a blender add the soup and blend until it reaches a smooth consistency, then strain the soup using a strainer and pour it back in the pan.
Heat the soup, once hot add the double cream and simmer on low heat for 2 minutes, adjust seasonings to taste.
Garnish with a swirl of cream, enjoy hot.
NB: If vegan, use Vegan Butter Instead and alternative for Double Cream (Cashew Heavy Cream).