Ingredients:
- butter
- 1 leeks, cleaned and sliced
- 3 medium potatoes, peeled and diced
- 1/2 onion, diced
- 3 garlic cloves
- 1 sprig of thyme
- 2 bay leaves
- optional: white wine
- kosher salt to taste
- black pepper to taste
- 1000ml vegetable stock
- 250ml heavy cream
- chopped chives and extra virgin olive oil to garnish
Instructions:
Melt butter in a pot over medium heat. Add the leeks and cook until softened. Add potato, onion, garlic cloves and cook for some minutes. Deglace with some white wine.
Add your vegetable stock and simmer until the potatoes are tender. Blend the soup until completely smooth.
Add the cream to the soup, season with pepper and salt to taste.
Serve and garnish the soup with chopped chives, freshly ground black pepper, and a drizzle of extra virgin oil.
