Frugal and filling, leek and potato soup is a classic winter warmer. This one can be made in less than 30 minutes.
Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.
Peel the potatoes and cut into chunks.
Melt the butter in a pan and gently sauté the onion and garlic.
Add the leek, potatoes, bay leaf and thyme. Season.
Cover with the water and bring to the boil.
Simmer for 12 minutes until the potatoes and leeks are tender.
Remove the bay leaf.
Just before serving add the milk and cream and stir over a low heat, check the seasoning.
Serve in bowls and sprinkle with the chives.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).