for 4 servings
- ⅛ cup butter
- 1 tablespoon Oil
- 2 Leeks (sliced)
- 2 potatoes (chopped)
- 2 sticks Celery (chopped)
- 2 carrots (chopped)
- 1 yellow Bell pepper (chopped)
- 4 cups vegetable stock
- 1 bay leaf
- ½ cup cream (48% fat)
- 1 tablespoon chopped thyme
Heat the butter and oil in a large pan and cook the vegetables slowly over a low heat for about 5 minutes until softened.
Add the stock, bay leaf and a sprinkling of salt and pepper and bring to a boil. Cover and simmer gently for about 30 minutes until the vegetables are tender. Cool slightly and remove the bay leaf.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and season to taste with salt and pepper.
Reheat gently and stir in the cream and thyme, but do not boil.
Pour into serving bowls and serve with sliced baguette.