Classic French Leek and Potato Soup

Method

1. 1Rinse leeks thoroughly to remove any dirt, then slice the white and light green parts. Peel and dice potatoes into 2 cm cubes.
2. 2Melt butter in a large soup pot over medium-low heat. Add leeks and thyme, cooking gently for 8-10 minutes without browning.
3. 3Add diced potatoes and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until potatoes are completely tender.
4. 4Purée the soup using an immersion blender until velvety and completely smooth.
5. 5Return the soup to low heat, stir in cream, ground nutmeg, salt, and white pepper. Heat gently for 2 minutes and serve warm.