|Butter||4 Ounce (125 g)|
|Leeks||4 , very thinly sliced|
|Onion||1 Large, finely chopped|
|Chicken stock||2 Pint (1 1/4 Liter)|
|Potatoes||2 Medium, sliced|
|Chopped fresh parsley||15 Milliliter (1 tablespoon)|
|Celery stalk||1 , chopped|
|Single cream||5 Fluid Ounce, chilled (150 ml)|
|Chopped chives||1 Tablespoon (to garnish)|
Melt the butter in a large saucepan.
Add the leeks and onion and simmer, covered, for 10 minutes, or until the vegetables are soft.
Stir in the stock, potatoes, parsley, celery and salt and pepper to taste.
Cover and simmer for 20 to 30 minutes or until the potatoes are tender.
Cool, then rub through a strainer or puree in an electric blender.
Just before serving, stir in the chilled cream and sprinkle over the chives.