Ingredients
1 tablespoon butter
1/2 yellow onion (diced)
1 stalk celery (diced)
3 large leeks (finely chop only the light part of the leek)
1 clove minced garlic
1 sprig thyme
1 bay leaf
Salt to taste
Ground black pepper
2 potatoes cubed
6 cups chicken stock
3-4 tablespoons cream
Chives (chopped)
Preparation
Heat butter and add onion, celery and leeks until they have softened (this should take around 8-10 mins)
Add garlic, bay leaf, thyme, salt and pepper and cook for around 1 more minute;
Add the chicken stock and potatoes until potatoes have cooked (i.e. roughly simmering for 10-15 minutes)
Add the cream and season with salt and pepper.
Remove the thyme and bay leaf
Take part of the soup into a blender and puree (you can also puree all the soup if you prefer)
Garnish with chives before serving.
