Leek and potato soup
3 good sized leeks
Enough butter to coat chopped leaks
3 small cloves of garlic
1 bay leaf
2.5 vegetable stock cubes dissolved in 5 and a quater cups of water
1/2 teasp salt and the same of ground pepper
A sprig of fresh thyme
1/2 cup of single cream
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
In a separate pot add the potatoes, stock, bay leaves, thyme, salt and pepper to 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.
Fish out the thyme sprig and bay leaves, then into this pot, add the leeks and garlic mixture from the first pot and stir.
Now put all this into a blender and blend until smooth. Return to the pot and add the cream and simmer.
Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water to thin it.