- Chill 2 lion cup.
- In a milk pot, scald the cream.
- In a big pot on medium high heat, melt the butter, add in the onion, garlic, leeks, and salt. Cook until pungent smell is gone. Mix continuously to avoid browning.
- Add in the potato and the leaves of thyme.
- Add in the flour, then add around 3 laddle of chicken stock.
- Transfer to blender, blend.
- Transfer to large pot, on a medium high heat. Add in the scalded cream by tempering first.
- Add in parsley. Cool down on ice bath.
- Transfer to cold lion cup. Drizzle with oil and garnish with parsley.
The Insured Traveler 
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