Potato and Leek Soup

Ingredients
400 g potato
500 ml chicken stock
100 g leek
100 ml cream
50 g butter
80 g onion
50 g celery
1/4 tsp black pepper powder
10 g thyme
200 ml milk
10 g chives
salt to taste

Method
Cut potato in thin slices.
Sauté onion, potatoes, leeks and celery in butter for a few seconds.
Add thyme, water, chicken stock and milk.
Cook for 10-15 minutes.
Let it cool and make fine purée.
Add butter and cream.
Finish with chopped chives.