Finely dice the potato, leek, onions, garlic and celery.
Heat up a saucepan and add the sunflower oil. After 1 minute add the celery, onions, garlic, and the leeks. Sweat the vegetables until transparent and then add the whole thyme sprigs. Cook for a further two minutes and add the potatoes. Cover the mixture with the water. Place a lid on top of the pan, reduce the heat and cook for 15 minutes.
When the mixture is ready, remove the pan from the heat and allow to settle for 5 minutes.
Remove the thyme sprigs and blitz in the blender until its a smooth mixture. Return the mixture to a pan and put back on the heat. Add the seasoning
Finely chop the chives and sprinkle on top of the soup when serving.
«Some people pass the soup through a sieve, however if you blitz the soup for longer it is not needed as the mixture will be smoother and have no lumps.»