I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.

Ingredients

4 serv.

leeks, trimmed,coarse outer leaves removed,rinsed,cut into about 1 inch long pieces↗2 lbs
potato, peeled and chopped into 1 inch cubes↗1 lb
butter↗1⁄2 cup
fresh thyme↗1 sprig
milk (I use skim)↗1 1⁄4 cups
salt, to taste↗
pepper↗
heavy cream↗4 tablespoons

Step-by-step instructions

1
Melt butter in large saucepan.
2
Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
3
Add potato and just enough cold water to cover vegetables.
4
Cover and cook on low 30 minutes.
5
Stir in milk and season with salt and pepper.
6
Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
7
Remove sprig of thyme: the leaves will have fallen into the soup.
8
Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.

Source: food.com

Original recipe ↗

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