INGREDIENTS
2 tbsp
Flora Buttery
2
medium leeks (halved lengthwise then sliced)
3 cloves
garlic (minced)
2
medium carrots (sliced)
3
medium potatoes (diced)
250 milliliters
vegetable stock (~1 cup)
1/2 tsp
dried thyme
Black pepper
2 tbsp
cornflour
500 milliliters
milk (~2 cups)
Fresh parsley (optional, for serving)