Ingredients
Method
1.Melt butter in saucepan over medium heat. Add leeks, celery and thyme. Cook for 10 minutes until leeks and celery are tender but not coloured. Add garlic and cook for a further 2 minutes.
2.Add potatoes, stock and water to saucepan. Season with salt and pepper to taste. Increase heat to high and boil for about 15 to 20 mins until potatoes are very tender. Skim any scum that rises to surface and discard.
3.Use blender or food processor to puree soup in batches until smooth. Return blended soup to saucepan. Over medium heat, add cream and stir. Gently heat through.
4.Ladle soup into bowls, drizzle with extra cream and sprinkle with black pepper. Serve with crusty bread on the side.