Leek and Potato Soup

Ingredients

4 new potatoes, quartered
30g/1oz butter
½ leek, chopped (green top only)
3 tbsp white wine
500ml/17fl oz vegetable stock
2 tsp fresh thyme leaves
55ml/2fl oz cream

Directions

1. Preheat a medium saucepan.
2. Melt the butter in the saucepan before adding the leek and sautéing for 2 minutes.
3. Pour in the wine. Stir well to collect the cooking juices.
4. Add the potatoes.
5. Pour in the stock. Bring the soup to the boil, then simmer for 10 minutes.
6. Transfer the soup to a food processor. Blitz until smooth.
7. Return the soup to the pan. Add the thyme and cream and simmer for a further 2 minutes.
8. Ladle the soup into bowls and serve.