Creamy Potato and Leek Soup with Chives

What you need

• 40 g (3 tbsp) butter
• 3 medium leeks, white and pale green parts, halved, washed well and sliced
• 1 small onion, chopped
• 600 g (1 1/3 lb) floury potatoes, peeled and cut into 2 cm (3/4 in) cubes
• 1 l (4 cups) chicken or vegetable stock
• 100 ml (scant 1/2 cup) heavy cream, optional, for a richer finish
• salt, to taste
• white pepper, freshly ground, to taste, or use black pepper
• 2 tbsp chives, snipped, for serving

Method

Restated from the original video

1. 1

   Melt the butter in a large heavy pot over medium-low heat.

2. 2

   Add the leeks and onion with a pinch of salt. Cook, stirring often, until soft and wilted but not browned, 10 min.

3. 3

   Add the potatoes and stock and bring to a boil.

4. 4

   Lower the heat, cover partly and simmer until the potatoes fall apart when pressed with a spoon, 15-20 min.

5. 5

   Blend the soup smooth right in the pot with a stick blender, or blend in batches in a blender, filling it no more than half and leaving the lid vent open.

6. 6

   Return the soup to the pot over low heat and stir in the cream. Warm through without boiling.

7. 7

   Season with salt and pepper. Thin with a splash of hot water if it is too thick.

8. 8

   Ladle into warm bowls and scatter the chives over the top.

Imported from annsentitledlife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.