Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 4 large leeks (washed, halved and finely sliced)
  • 6 large potatoes (peeled and cubed)
  • 2 garlic cloves (crushed)
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 stalks of thyme
  • 2 tsp Dijon mustard
  • 2/3 cup heavy cream / whipping cream
  • salt & pepper to taste

Instruction

  • In a pot, fry the leeks in the butter until they are soft.
  • Add the garlic, thyme and bay and fry for another 30 seconds.
  • Add the potatoes and stock.
  • Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
  • Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
  • Return to the heat and add the cream and mustard and season to taste. Allow to simmer for 5 minutes.
  • Serve hot with crusty bread.