1 1/8 oz Butter
2 lg Leeks; chopped
2 Potatoes; chopped
2 ts Chopped fresh thyme OR
1/2 ts Dried thyme
1 qt Chicken stock
1/4 c Thickened cream
1 Sprig fresh thyme
Melt butter in a large saucepan and cook leeks over a medium heat
for 2 to 3 minutes. Add potatoes, thyme and stock. Bring to boil,
then reduce heat. Simmer for 25 minutes or until potatoes are
tender. Remove pan from heat and set aside to cool slightly.
Transfer soup mixture to a food processor or blender and process
until smooth. Return soup to clean saucepan and cook over a medium
heat until hot. Ladle soup into warm bowls, place tablespoon of
cream in the centre of each bowl and swirl using a skewer. Garnish
with thyme sprigs and serve immediately.
