How to make leek and potato soup
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.