Ingredients (4 servings):

• 300 g potatoes

• 50 g butter

• 50 g olive oil

• 75 g dry onion

• 150 g leeks

• 50 g bacon

• 350 g chicken broth or water

• 100 g heavy cream*

• 10 g picked thyme leaves

• Salt

Preparation:

• Cube the potatoes and bacon.

• Thinly slice the leeks and onion.

• Pre-heat the pot.

Directions:

1. Place the butter and olive oil over medium heat. Add the leeks and onion, season with salt, and sauté until they soften well (~10 minutes).

2. Add the thyme and bacon, and stir for about one minute.

3. Add the potatoes and the broth, and bring to a boil.

4. Cover the pot, lower the heat, season the soup with salt, and simmer until the ingredients are completely soft (~20 minutes).

5. Taste the soup and adjust the salt. If it is too thick, dilute it with a little broth or water. If it is too watery, boil it a little longer.

6. Add the heavy cream*. Cook for another 10 minutes.

Blending:

1. Remove the ingredients and blend them very well in a blender or with an immersion blender#. Gradually add the liquid.

2. Pass the soup through a very fine sieve*. Add more salt if needed.

3. If not serving immediately, cool it down quickly and store it in the refrigerator.

Garnish:

• Croutons and/or fried leek, or plain parsley.

* optional