Slice leek and mince garlic.
10 cm leek, 2 cloves of garlic
Heat some olive oil in a medium hot saucepan.
Sauté leek and garlic until leek has become soft.
Add water, milk, bouillon and beans. Let come to a simmer.
4 dl water, 4 dl milk, 1 vegetable bouillon cube, 6 dl butter beans
Pour half of the soup into a blender and blend until smooth. Pour it back into the saucepan. Let simmer for about 2 min.
Season with thyme, salt and black pepper
0.5 tsp thyme
If you prefer your soup thicker, scoop about 1 dl of the soup into a bowl, add some cornstarch and mix until cornstarch has dissolved into the soup. Pour it back into the saucepan, let come to a simmer and let the soup thicken.
Top with croutons and crispy fried bacon and serve with a slice of bread.
