I had this soup on my trip to London at a place called Olivo and asked the chef for the recipe, it is super light and delish.
Potato and leek soup
7 medium size potatoes
5 sprigs of thyme
For the thyme-infused olive oil: in a saucepan warm up 250ml of olive oil and add 4 springs of thyme and simmer for 2 minutes.
Separately, cut the leeks (including the green tender part) into 3 cm slices.
Wash them thoroughly then dry in a colander.
Make a stock with the remaining parts of the leeks.
Peel and cut 4 potatoes into 2 cm dices. Separately, boil the other 3 potatoes in salted water.
In a large saucepan heat the olive oil and add the leeks and thyme to simmer for five minutes.
Then add the 4 chopped potatoes and season with salt and black pepper.
Pour in the hot stock.
Stir and simmer over a medium heat for about 15 minutes or until cooked properly.
Pour the 3 boiled potatoes in a liquidiser, add 30 ml of your thyme infused olive oil and some leek stock.
Blend it until smooth and mix with the rest of the soup.
Pour the soup in a warm bowl.
Drizzle over a lug of thyme-infused olive oil and a sprig of thyme to garnish.