Leek and Potato Soup

Leek and potato soup is the silky, comforting cream soup of British cooking, which gives a rich flavour from few ingredients.

1. Wash the leek thoroughly (sand can hide between its layers), and cut it into thin rounds.

2. In the butter braise the leek with the crushed garlic, over a low heat, without colouring, until soft.

3. Add the diced potato and the thyme, then pour in enough water to cover it.

4. Salt and pepper it, and cook it tender until the potato falls apart.

5. With a stick blender blend it into a silky cream.

6. Mix in the cream, and gently warm it through – it must not boil now.

Tip: Served cold it becomes vichyssoise – especially refreshing in summer.