Leek & Potato Soup

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Ingredients:

• 4 large leeks
• 1 medium chopped onion
• 2 medium potatoes and diced
• 50g butter
• 850 ml Chicken Stock
• 275 ml cream
• Salt and freshly milled black pepper
• Swirl of cream or creme fraiche
• Fresh chives or chopped parsley

Instruction:

1. Trim the leeks, discarding the tough outer layer. Then split them in half lengthways and slice and wash. Drain. 
   
2. In a large, thick-based saucepan, gently melt the butter, add leeks, onions and potatoes, stirring them all round with a wooden spoon till they are coated in butter. 
   
3. Season with salt and pepper, cover and let the vegetables sweat over a very low heat for 15 minutes.
   
4. Add the stock and cream, bring to a simmer, cover and let the soup simmer gently for 20 minutes.
   
5. Using an immersion blender, blend to a purée. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.