Preparation Time: 10 minutes
Cooking Time: 20 minutes
1 white part of leek cut finely
3 medium potatoes peeled and diced finely
1/4 white onion finely chopped
1 stalk of celery cut finely
1 small clove of garlic diced finely
2-3 large cups of chicken stock
cream to serve
chives chopped finely to serve
approx 50 g butter
Place butter into large saucepan and add the onion, leek, celery and garlic. Heat on low heat for around 15 minutes stirring with wooden spoon. Make sure not to brown. Then add the potatoes and the stock and bring to boil.
Lower the heat to a simmer and cover for around 20 minutes. Let it cool a little to blend with a hand blender or a food processor and return to saucepan.
Bring the heat up again and stir in the cream. Alternatively you can add a swirl of cream when serving.
Top with fresh chopped chives from the garden. Season with salt and pepper if desired.
Can be served hot or chilled.