Leek and Potato Soup
from Stephanie Alexander's Cook's Companion
2 tblsp olive oil
6 small leeks, washed and sliced
4 medium potatoes, peeled and cubed
1 large onion, sliced
1 stick celery, chopped
2 cloves garlic, finely chopped
1 sprig of thyme
Salt and pepper, to season
2 tablespoons of cream, plus extra for garnish
chives for garnish
Heat olive oil in a large saucepan. Add leeks, potatoes, onion, celery and garlic, then lower the heat, cover and cook, stirring occasionally, for 10 minutes, until the leek has softened.
Barely cover the vegetables with cold water, then add the thyme. Simmer, uncovered, until potato is tender, about 15 minutes.
Remove the thyme and blend or puree the soup (in a blender or with a stick mixer) until the soup is very smooth.
Season well with salt and pepper. Note: Pureed soups are notoriously under-seasoned, so be sure to taste it and season accordingly.
To serve, reheat to boiling, take it off the heat and stir in the cream. Pour into 4 bowls, dribble some more cream on and top with the finely snipped chives.