4-5 potatoes
½ leeks
1 onion
2tbsp oil
6dl water
1 chicken- or vegetable bouillon cube
1-2 measure the thyme
pinch white pepper
½ dl cream

On the top
thin leek rings
(crushed parsley)

1. Wash, peel and cube the potatoes. Split leek, wash and cut. Peel and cut onion.

2. Heat the oil in the pot and sweat onions in a short time without browning. Add water, bouillon cube and spices.

3. Add potatoes to the soup. Boil the vegetables as long as the potatoes are soft. Mash soup with blender.

4. Add cream and boil. Check the flavor. Sprinkle very thin leek rings on the top (and crushed parsley).