2 pounds of leeks
1 pound of potatoes [I used the tiny gourmet ones, I find they are much better for soups]
1/2 cup butter [I think after making this maybe only 1/3 cup instead – when you can see the oil swim on top because there is just too much…. well you get my point]
1 large sprig of fresh thyme, plus extra to garnish [I used a little crushed thyme in the soup because I can never find any nice looking thyme at the local stores]
1 1/4 cups milk [I used lactaid milk – lactose and milk allergies at my house]
salt and pepper to taste
4 tablespoons heavy cream, to serve [The recipe says it makes four servings which is why it says 4 of these for that reason adjust it properly for your servings]
1. Top and tail the leeks. If you are using big winter leeks, strip away all the coarse outer leaves, then cut the leeks into thick slices. Rinse thoroughly under cold water.
2. Cut the potatoes into rough dice, about 1 inch, and dry on paper towels.
3. Melt the butter in a large saucepan. Add the leeks and 1 sprig of thyme, cover and cook for 4 or 5 minutes until soft. Add the potato pieces and just enough cold water to cover the vegetables. Recover and cook over low heat for 30 minutes.
4. Pour milk and season with salt and pepper. Cover and simmer for 30 minutes longer. You will find that some of the potato breaks up, leaving you with a semi pureed and lumpy soup. [As always I did not add salt or pepper to this. Be extra careful with this step because if the milk gets too hot too fast it will bubble over, scorch or taste gross.]
5. Remove the sprig of thyme: the leaves will have fallen into the soup. Serve, adding 1 tablespoon of cream and a garnish of thyme to each portion, if using. [I didn’t add more thyme]
Makes 8 measured cups.