Instructions: 1. Melt butter in a large saucepan and cook leeks over a medium heat for 2 to 3 minutes. Add potatoes, thyme and stock. Bring to boil, then reduce heat. Simmer for 25 minutes or until potatoes are tender. Remove pan from heat and set aside to cool slightly.

2. Transfer soup mixture to a food processor or blender and process until smooth. Return soup to clean saucepan and cook over a medium heat until hot. Ladle soup into warm bowls, place tablespoon of cream in the centre of each bowl and swirl using a skewer. Garnish with thyme sprigs and serve immediately.

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