Ingredients

• 2 leeks, white part only, finely sliced
•   butter, plenty of
• 2 large potatoes, thinly sliced
• 1½ pints chicken stock
•   salt and pepper
•   double cream, chilled
•   chives, snipped

Method

1. Finely slice the white part only of the leeks (2).
2. Fry in plenty of butter — do not brown.
3. Add thinly sliced potatoes (2 large), stirring constantly.
4. When soft, add 1½ pints chicken stock. Season with salt and pepper. Boil for 30 minutes.
5. Use a blender until smooth.
6. Leave in fridge overnight, then stir in chilled double cream and snip chives over the top.

Notes