4 large potatoes, peeled and
1 large leek, washed and cut
in 4-inch slices
1 small yellow onion, chopped
1 can chestnuts, drained
4 sprigs fresh thyme
Salt and pepper, to taste
3 tablespoons olive oil
4 cups chicken stock
1 cup heavy cream
Croutons, to serve
2 tablespoons heavy cream,
Preheat oven to 390˚F.
Place potatoes, leek, onion and
chestnuts in a small roasting pan.
Add thyme and season with salt and pepper.
Sprinkle with oil and roast for about
15 minutes, or until potatoes are soft.
Place vegetables in a blender or food
processor and add the stock.
Beat until thick and creamy.
Pour into a large saucepan and add cream.
Bring to a boil and let simmer for 10 minutes.
Season with salt and pepper.
Serve with croutons and a splash
of heavy cream.