Leek & Potato Soup

Let’s make it

1. Melt the butter in a large saucepan. Add the leeks and a pinch of the salt, cover and sweat over low heat for 10 minutes without browning.
2. Add the potatoes and stock, bring to a simmer, then cook gently for 20–25 minutes until the potatoes crush easily.
3. Take the pan off the heat and blend briefly with an immersion blender until smooth.
4. Stir in the cream, season with the remaining salt and white pepper to taste, and warm gently. Add a little hot water if the soup is too thick.
5. Serve in warm bowls with the chives scattered over the top.