This filling and heart warming soup, can be processed to a smooth puree or served as it is here, in its original peasant style.
2 stick’s leeks, halved and thinly sliced
2 potatoes, peeled cut into cube size
2 tbsp vegetable oil
½ tsp dry thyme
1 cube vegetable stock
2 tbsp double cream
Heat oil in a large pan, sauté leeks until its soft and golden. Add potatoes, thyme, stock cube and stir for few more minutes.
Add milk, salt and 1 bowl water into the same pan, bring to boil for about 10-15 minutes, until potatoes are soft.
Turn off heat, mix double cream with the soup, add salt and pepper to taste & serve.