- 2 tbs unsalted butter
- 3 leeks, white parts only, sliced into rings
- 1 onion, sliced
- 5 floury potatoes, peeled and thinly sliced
- ½ tsp dried thyme
- ½ tsp dried marjoram
- 1 bay leaf
- 1¼ litres (5 cups) chicken stock
- 100ml double cream
- 3 tbsp chopped chives
- Extra virgin olive oil, to drizzle
- Sourdough bread, to serve
- Salt and freshly ground black pepper
Melt the butter in a casserole dish or large saucepan set over a medium heat. Add the leek, onion, and a pinch of salt. Reduce heat to low, cover with a lid and cook for 10 minutes.
Add the potatoes, dried herbs, bay leaf, and some salt. Stir. Cover and cook for 12 minutes, stirring occasionally. Stir in the stock and bring to the boil. Reduce heat, partially cover and cook for 30 minutes, stirring from time to time until all the vegetables are tender.
Working in batches, purée the soup with a stick blender or in a food processor. Return the soup to a simmer and season to taste with salt and pepper. Just before serving, stir in the cream.
Ladle into bowls and serve with chopped chives, a drizzle of olive oil, and sourdough bread.