Leek and Thyme Soup

niedziela, 26 stycznia 2014

2 lbs leeks, trimmed,coarse outer leaves removed,rinsed,cut into about 1 inch long pieces
1 lb potato, peeled and chopped into 1 inch cubes
1/2 cup butter
1 sprig fresh thyme
1 1/4 cups milk (I use skim)
salt, to taste
pepper
4 tablespoons heavy cream

1 Melt butter in large saucepan.
2 Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
3 Add potato and just enough cold water to cover vegetables.
4 Cover and cook on low 30 minutes.
5 Stir in milk and season with salt and pepper.
6 Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
7 Remove sprig of thyme: the leaves will have fallen into the soup.
8 Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.

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