2 pounds leeks
1 pound potatoes
½ cup butter
1 large sprig of thyme, plus extra to garnish
1¼ cups milk, or coconut milk or other alternative
Sea salt and freshly ground pepper
1. Top and tail the leeks, and strip away the tough outer leaves. Cut into thick slices and wash thoroughly under running water.
2. Cut the potatoes into rough dice, about 1-inch, and dry them on a paper towel.
3. Melt butter in a large pan and add the leeks and sprig of thyme. Cover and cook for 4-5 minutes until softened. Add the potato pieces and add just enough cold water to cover the vegetables. Recover the pot and cook over low heat for about 30 minutes.
4. Pour in the milk, or alternative, and season with salt and pepper. Cover and simmer for an additional 30 minutes. You will find that some of the potato chunks break up, leaving you with a semi-pureed, lumpy soup. You can puree the soup in a food processor if you want it creamy.
5. Remove the sprig of thyme and serve in bowls garnished with thyme.