Leek & Potato Soup.

50 grams butter
450 grams potatoes
450 grams leeks
I onion
1.2 litres of vegetable or chicken stock
A few chopped chives
140ml of whipping cream (optional)

Melt the butter in a saucepan, add 450g potatoes cut into cubes, 1 sliced onion, 450g of sliced leeks and toss them in the butter until
they are well coated.
Season well with salt and freshly ground pepper and toss again.
Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
Pour in the chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked. Avoid over cooking.
Purée in a blender until silky smooth. Return the soup to a clean pan and stir in the whipping cream (optional).
Drizzle cream over the top with a scattering of finely chopped chives and black pepper and serve at once.