Ingredients
- 3 leeks, sliced
- 4 potatoes, peeled & cubed
- 2 garlic cloves
- 1 tsp thyme
- 1 litre vegetable stock
- 150ml milk or cream
- 1 tbsp butter or oil
- Salt, pepper, squeeze of lemon
Method
- Cook leeks gently in butter until soft.
- Add garlic, potatoes and thyme; stir for 1 minute.
- Pour in stock and simmer until potatoes are tender.
- Blend until smooth, then stir in milk or cream.
- Add lemon, salt and pepper to finish.