Leek and Potato Soup

Method

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1. 1Melt the butter in a large saucepan over medium heat. Add the leek, onion and potatoes. Cook, stirring until the vegetables start to soften, about 5 minutes.
2. 2Add the chicken stock. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 25 minutes until vegetables are soft. Set aside to cool for 10 minutes.
3. 3Using a stick blender, carefully blend the soup until smooth.
4. 4Add cream and stir to thoroughly combine.
5. 5Return saucepan to a low heat to heat to serving temperature.
6. 6Ladle into bowls and sprinkle with chopped chives. Serve immediately.
7. 7Hope you enjoy this soup as much as we do.