Rustic Leek and Thyme Soup
Adapted from Classic Soups by Debra Mayhew
2 lb leeks
1 lb potatoes
1/2 cup butter
1 Large spring of fresh thyme, plus extra for garnish
1-1/4 cups milk
salt and freshly ground black pepper
4 Tbs heavy cream, to serve
Trim and wash leeks well. Strip away all the coarse outer leave and cut the leeks into thick slices, about 1-1/2" wide...just eyeball it. Cut only the white and light green part of the leek.
Cut the potatoes into rough dice about 1" and dry with a paper towel.
Melt the butter in a large pan, add the leeks and 1 large sprig of thyme. Cover and cook for 4-5 minutes until softened.
Add the potato pieces and just enough cold water to cover the vegetables. Re-cover and cook over low heat for 30 minutes.
Pour in the milk and season with salt and pepper. Cover and simmer until all veggies are soft. Remove the sprig of thyme (the leaves will have fallen into the soup!) and serve, adding 1 Tbs cream and a garnish of thyme if you want to be fancy.
You could puree the soup to make it creamy, or smash some of the potatoes to thicken, but we loved this exactly as is...large tasty chunks of leek and potato swimming in a fragrant butter thyme broth, so satisfying! Enjoy!!