Creamy Potato & Thyme Soup

A bundle of thyme goes in with the stock and stays there. By the time the potatoes are tender the whole pot tastes of it, and a little more raw thyme goes on at the end.

Why the thyme matters here. Potato and cream are blank canvases. Thyme is the only aromatic in the pot and it holds up to a 25-minute simmer, so it stops being a background note and becomes the flavor of the soup.

Home kitchen · 4 to 6 servings

• 1 large bunch Fresh thyme, most tied in a bundle, some picked to finish
• 3 lb Yukon gold potatoes, peeled and cubed
• 3 large Leeks, white and light green, sliced and washed
• 8 cloves Garlic, sliced
• 6 cups Chicken or vegetable stock
• 1½ cups Heavy cream
• 4 oz Butter
• to taste Sea salt and cracked black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Sweat the leeks and garlic in butter over low heat for 10 minutes until completely soft and not colored.
2. 2 Add the potatoes, the stock and the tied thyme bundle. Simmer 25 minutes until the potatoes fall apart on a spoon.
3. 3 Pull out the thyme bundle. Blend half the soup smooth and leave the rest chunky for texture.
4. 4 Stir in the cream, season hard with salt and black pepper, and warm through without boiling.
5. 5 Ladle and finish each bowl with picked thyme leaves, cracked pepper and a thread of olive oil.