Ingredient:
60 g (2 oz) butter
1 small onion, chopped
2 potatoes, peeled and coarsely chopped
3 large leeks, trimmed and sliced
Salt and black pepper
1.25 litres (2 pints) chicken stock

To serve:
150 ml ( ¼ pint) single cream
2 tbsp fresh snipped chives
Milk (optional)

Method:
Melt the butter in a large saucepan, add the leeks and onion, and cook very gently, stirring occasionally, for 10-15 minutes until soft but not coloured.

Add the potatoes, stock, and salt and pepper to taste, and bring to a boil. Cover and simmer gently for 15-20 minutes until the potatoes are tender.

Puree the soup in a food processor or blender until smooth. Pour into a large bowl or pass through a sieve for a smoother finish.

Cover and chill for at least 3 hours.

To serve, stir in the cream. If the soup is too thick, add a little milk.

Taste for seasoning. Garnish with snipped chives before serving.