It's a very simple recipe and takes no time at all.
Instead of cream swirled on top, I like a dollop of greek yogurt and some scattered corriander or thyme.
Served with fresh garlic toast, it's going to be a yummy lunch by the fire on such a cold, autumn day.
Leek & Potato Soup
4 Leeks - chopped
5 big spuds - cubed
2 carrots - cubed
1 brown onion - chopped
4 cloves garlic - squashed and chopped
1 bay leaf
4 sprigs thyme
Add a glug of olive oil to 40g butter in a pot
Add all vegetables and garlic to low heat
Sweat veggies with lid on - about 10 minutes - you can tell when the leeks look transparent. Be careful not to use too high a heat or they will burn.
Remove lid, add bay and thyme and just cover veggies with water
Simmer with lid off until spuds are tender
Puree (I use an old vitamiser) then season to taste with salt and pepper