Soul potato leek soup



1 Whole onion ( chopped)
3 Bay leafs
Chives, depending on the portion you cooking
Whole celery
2 large leeks
Chicken or veg stock
5 large Potatoes
Fresh thyme, chopped
Garlic crushed
Ginger crushed
1 cup butter milk
1.5 cup of fresh cream
Salt, nutmeg, black pepper
Blue cheese optional
Olive oil
4 tbl spoon butter

Heat up the butter in a large saucepan/ pot over medium heat. Add your chopped leeks, onion, celery, thyme and potatoes, remember to cut the potatoes into small cubes so that they cook quickly. Cook stirring for 5mins or until the vegetables begin so soften.
Add the stock and cream, butter milk and bring to boil. Reduce heat to low, simmer, uncovered, stirring occasionally for 10min or until soft. Set aside and use a stick blender or food processor; blend the soup until smooth and serve with toast.