Prep time: 10 mins Cook time: 45 mins Serves: 4
1 tbs olive oil
2 leeks, white part only, washed, sliced
2 garlic cloves, crushed
800g potatoes, peeled, chopped
4 cups chicken stock
5 sprigs fresh thyme
¾ cup pure cream
Heat oil and butter in a large saucepan over medium heat. Cook leek and garlic for 8 minutes or until tender. Add potatoes and cook for 5 minutes, stirring often.
Add stock and 2 cups water and thyme and bring to the boil. Reduce heat to medium low and cook for 25 minutes or until potatoes are tender. Remove and discard thyme stalks. Using a stick blender, puree soup until smooth. Stir in ½ cup of the cream. Season and reheat over low heat.
Serve soup with chargrilled sourdough bread (if desired) and swirl remaining cream into soup.