Ingredients

• 2 leeks
• 340g/¾lb potatoes
• 1 onion
• chopped
• 1 garlic clove
• thinly sliced
• 30g/1oz butter
• 570ml/1 pint water
• 1 bay leaf
• 1 sprig of thyme
• salt and freshly ground black pepper
• 100ml/3½fl oz milk
• 100ml/3½fl oz double cream
• 2 tbsp fresh chives
• chopped

Directions

• Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.
• Peel the potatoes and cut into chunks.
• Melt the butter in a pan and gently sauté the onion and garlic.
• Add the leek
• potatoes
• bay leaf and thyme. Season.
• Cover with the water and bring to the boil.
• Simmer for 12 minutes until the potatoes and leeks are tender.
• Remove the bay leaf.
• Just before serving add the milk and cream and stir over a low heat
• check the seasoning.
• Serve in bowls and sprinkle with the chives.