In soup pot, melt butter. Sweat onions and leeks until tender.
Add thyme. Sweat 2-3 minutes more.
Mix in flour. Slowly incorporate stock.
Season with salt and pepper.
Add potatoes. Cook until tender.
Finish with cream.
Video
Notes
Variations:Add cheddar cheese, bacon and rosemary for a heartier chowder style soup Omit cream and add cooked sausage, broccolirabe and parmesan for an Italian flair Puree and garnish with chives and sour cream for an elegant touchRemember the mantra: THE INGREDIENTS MAY CHANGE, BUT THE TECHNIQUE REMAINS THE SAME.