Step 1/5
Cut and wash the leeks. Add butter to a pot and cook the leeks with garlic until soft.
Step 2/5
Peel and cube the potatoes. Add them to the pot with the chicken stock, salt, pepper, thyme, and bay leaves. Bring to a boil.
Step 3/5
Simmer for about 15min. Once potatoes are soft, remove the thyme and bay leaves. With care, as the stock will be hot, blend the ingredients in a blender or with an immersion blender.
Step 4/5
With the heat on low, add cream to the stock a little at a time until it meets your taste. Serve warm with garnish.
Step 5/5
For garnish add: drizzle of truffle infused olive oil, crumbled cooked bacon, finely chopped sautéed mushrooms, and/or chives. Mix and match to taste.
in Berlin