German Potato Soup

Serves 6
Brown onion, in oil, to a light golden color in butter in a saucepan.
Add leeks, potatoes, ham bone, thyme & stock (or water) to onion.

Cover and simmer until potatoes are very soft.
Remove ham bone, discard.
Cool potato-leek mixture slightly.

Puree in a food processor or blender and return to pot.
Add cream and cook a few minutes longer.

Season with salt & pepper to taste.
Serve with croutons.