Leek and potato soup is a simple dish to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well.
Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. Once the leeks are clean, roughly chop them
Melt the butter in a large soup pot, then add the chopped leeks and garlic.
Cook, stirring occasionally, until soft and wilted.Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.
Bring to a boil. Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
Remove the bay leaves and thyme sprigs.
Then purée the soup until smooth.
Add the double cream.
Bring to a simmer, then taste and adjust the seasoning with salt and pepper.