POTATO AND LEEK SOUP

Ingredients

4 Tbs butter

4 leeks, chopped

2 onions, chopped

6 large potatoes, peeled and sliced

6 cups chicken stock

3 cups cream

1/2 tsp pepper

1 tsp salt

6 Tbs  chives, chopped

Method

Melt butter in a large frypan and fry the leeks and onions gently for 5 minutes.

Add the potatoes and stock and simmer gently for approximately 30 minutes.

Puree the mixture with a stick blender or similar, then add the cream and stir.

Season with salt and pepper and top with the chopped chives.

Serve hot with a fresh crusty bread roll.