Step 1:
You will need:

* 4 leeks , white part only, sliced
* 2 potatoes , diced
* 2 1⁄8 oz butter
* 2 ½ pt vegetable stock
* 8 ½ fl oz cream
* 2 Tbsp chives , chopped
* some salt
* 1 saucepan
* 1 wooden spoon
* 1 blender
* 1 bowl
* 1 whisk
* 1 ladle

Step 2:
Begin the soup
Place the saucepan onto a medium heat. Add the butter and let it melt. Add the leeks and gently sauté them but do not let them brown. Add the potatoes and stir. Add the stock, season with salt and bring it to a boil. Turn down the heat to a simmer and let it gently cook for 40-45 minutes.
Step 3:
Process the soup
Transfer the cooked soup into the blender. Begin to carefully blend the soup in small batches. Be sure to leave an opening for the steam to escape. Pulse a few times and blend until smooth. Pour it into the bowl and repeat as necessary.
Step 4:
Cool and serve
Let the soup cool. Once cold, add the cream and whisk it well. Ladle it into a serving bowl and garnish with chives. Serve straight away. If you like, add some truffle oil, olive oil, or even fried vegetables. Don’t be afraid to experiment!