Ingredients

• 1 tbsp olive oil
• ½ leek
• finely chopped
• 1 garlic clove
• finely chopped
• sprig fresh thyme
• leaves only
• ½ vegetable stock cube
• crumbled
• 150ml/¼ pint milk
• 1 small potato
• peeled and chopped
• 1 tbsp double cream
• salt and freshly ground black pepper
• 1 tbsp chopped fresh chives
• to serve

Directions

• Heat the olive oil in a small pan
• add the leek and sauté for 3-4 minutes
• until softened. Add the garlic and thyme and fry for a further minute.
• Add the half stock cube
• the milk and potato. Bring to the boil
• reduce the heat and simmer for 6-8 minutes
• or until the potato is tender.
• Stir in the cream
• season
• to taste
• with salt and freshly ground black pepper and allow to cool slightly.
• Pour the soup into a food processor and blend until smooth. If necessary
• gently reheat the soup before serving.
• To serve
• pour the soup into a bowl or cappuccino cup and sprinkle with chives.