1. Wash the leeks thoroughly and slice them thinly.
2. Sweat them in the butter over low heat for 8-10 minutes until soft – do not let them colour.
3. Add the crushed garlic and the thyme.
4. Add the diced potato, cover with water and cook for 20 minutes.
5. Blend until silky smooth.
6. Stir in the cream, season with salt and pepper, and heat through once more.
Tip: Leeks trap grit between their layers – rinse them in a colander under running water after slicing.
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