|Butter||3 Ounce (75 Gram)|
|Onions||12 Ounce, chopped (350 Gram)|
|Leeks||3 Pound, sliced (1.5 Kilogram)|
|Potatoes||1 1⁄2 Pound, sliced (750 Gram)|
|Chicken stock||6 Pint (3.5 Liters)|
|Single cream||10 Fluid Ounce (284 Milliliter)|
|Chopped chives/Spring onion tops||1 Tablespoon (To Garnish)|
Melt the butter in a large pan, add the onions and fry gently until translucent but not browned.
Add the leeks and fry for 5 minutes.
Add the potatoes and stock.
Bring to the boil, cover and simmer for 30 minutes.
Cool slightly, then sieve or work in an electric blender until smooth.
Transfer to a large bowl or soup tureen, stir in the cream and season with salt and pepper to taste.
Sprinkle with chopped chives or spring onion tops to serve.