Heat the olive oil in a small pan, add the leek and sauté for 3-4 minutes, until softened. Add the garlic and thyme and fry for a further minute.
Add the half stock cube, the milk and potato. Bring to the boil, reduce the heat and simmer for 6-8 minutes, or until the potato is tender.
Stir in the cream, season, to taste, with salt and freshly ground black pepper and allow to cool slightly.
Pour the soup into a food processor and blend until smooth. If necessary, gently reheat the soup before serving.
To serve, pour the soup into a bowl or cappuccino cup and sprinkle with chives.
