شوربة الثوم

Place the olive oil in a pot over medium heat.

Add the garlic and onion, and sauté until they turn golden.

Add the leeks and diced potatoes, then stir well.

Add the butter, thyme, black pepper, and salt, and stir until the flavors blend.

Pour in the chicken broth and cover the pot.

Let the mixture cook over medium heat for 15 minutes until the potatoes are tender.

After 10 minutes, uncover the pot and check if the ingredients are cooked.

Use a hand blender to blend the mixture directly in the pot until smooth and creamy.

Add the cooking cream and stir until well combined.

Turn off the heat and sprinkle the chopped parsley on top before serving.