- 50 grams of butter
- 2 leeks
- a bunch of celery
- 1 clove of garlic
- 3 teaspoons of thyme
- 1 kilogram of potatoes
- 1 litre of vegetable stock
- some salt and pepper
- 2 bay leaves
- ¾ cup of cream
Melt butter in a large pot.
Slice leeks and celery, finely chop garlic, add to pot with thyme. Cook until vegetables are tender.
Peel and chop potatoes, add to pot with vegetable stock, salt and pepper, and bay leaves. Boil until potatoes are tender.
Remove bay leaves and blend until smooth. Stir in cream and heat.