Leek Soup

Ingredients:
2 small leeks, about 1 pound
2 Tbsp olive oil
1/4 tsp chili flake                                                                                  
2 garlic cloves, mashed
1/2 onion, diced
3 cups chicken or vegetable stock
1 small potato, diced
1/2 carrot, diced
1/8 cup of cream
4 sprigs fresh thyme

Directions
Trim the green portions of the leek and using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a soup pot add oil and add chili flakes, followed by garlic and diced onions and some thyme. Once the onion has wilted add the leeks and cook until wilted. Then add the carrots and potatoes. Add the chicken stock and let simmer until the leeks, potatoes and carrots are cooked

Add salt and pepper.

Using a fusion blender, puree soup. Stir in the cream and adjust the seasoning, if necessary, and if soup is very thick add a little water. Serve immediately sprinkled with some thyme.