1. In large pan, heat the oil and add the leeks, celery, onion and garlic. 2. Saute over medium heat, until the vegetables are soft. 3. Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil. 4. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork. 5. Add the cream and herbs and return to a light simmer, stirring occasionally. 6. Remove the soup from the heat and let sit a few minutes before serving. 7. Serve with warm bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
