Leek and potato soup

Ingredients

Method

25gm butter
1 onion, chopped
200gm potatoes, cubed
200gm leeks, sliced
800ml chicken stock or vegetable stock if preferred
150ml double cream or creme fraiche

Heat butter in pan and add onions and saute until soft but not browned.

Add potatoes and leeks and continue sautéing for 4 minutes.

Add stock and bring to the boil then simmer until the vegetables are tender. Blitz with a blender until smooth and add cream.

Serve with a swirl of cream and garnish with chopped chives and parsley.