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Prep time 5 minutes
Cook time 20 minutes
Put the butter and olive oil in a pot, then add the leek, some salt and the garlic, sauté until the leek gets soft. Add the carrot and potato. Cook for about 5 minutes, stirring occasionally. Add the thyme, bay leaves and vegetable stock/water. Let simmer until all the vegetables are soft, then add the green peas and cook for 7 minutes.
Transfer everything to a blender. Add mint, salt and pepper. Puree until desired consistency. Serve with grated cheddar cheese and red pepper flakes.