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Slice the leek in half longways and wash under the tap to remove any soil or grit.
Slice off any dark green tops of the leek and discard, dice the rest roughly.
In a large soup pot, melt butter, add the leek, diced onion, thyme and season well. Sauté for 5 minutes to soften the veggies.
Add all the remaining ingredients except the cream. Bring to the boil, lower the heat and simmer for 30 minutes.
Croutons: Slice stale bread into 1cm cubes, heat some oil or butter in a frying pan and toss the bread until golden brown. Add a sprinkle of salt and set on paper towels to cool.
Remove soup from the heat, take out the bay leaves and add the cream. Use a stick blender to blend to a smooth consistency.
Season to taste, be generous with the salt and pepper. Serve hot with croutons and topped with fresh herbs.