Leek and Potato Soup

Serves 4

Ingredients
55g butter
1 onion, chopped
3 leeks, sliced
225g potatoes, cut into cubes
850ml vegetable stock
150ml single cream (or plain yoghurt)
2 tbsp snipped fresh chives, to serve


Instructions 
1. Melt the butter in a large saucepan. Add the onion, leeks and potatoes and saute gently for 203 minutes, until soft but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered for 15 minutes.
2. Transfer the soup to a blender, and blend until smooth. 
3. Heat in a saucepan, swirled with the cream or yoghurt, and garnished with chives.

Taken from 100 Best Fresh Soups