6 cloves garlic, chopped
1 brown onion, chopped
½ bunch of thyme, finely chopped
3 leeks, chopped
50g unsalted butter
Salt and pepper
50g plain flour
650ml dry apple cider
3 large potatoes, peeled and cut into six
1.5L chicken stock
½ bunch dill, finely chopped
½ bunch chives, finely chopped
½ bunch parsley, finely chopped
200ml sour cream
In a heavy-based pot over medium heat, add the garlic, onion, thyme, leeks and butter and stir until butter is melted and the onion and leek have softened. Season with salt and pepper and cook for about 5 minutes until everything has sweated down.
Stir the flour through the leek mixture until it has combined with the butter, then pour in the cider a little bit at a time, stirring constantly to ensure everything is combined. Once the liquid has reduced a little, add the chicken stock and potatoes and bring it up to the boil. Reduce heat to a simmer and cook until the potatoes are cooked through.
Puree the soup with a stick blender until it reaches a smooth consistency. Fold through the herbs and sour cream just before serving.