Classic leek and potato cold soup perfect for hot days.
Peel and dice the onion.
Thoroughly rinse the leeks and slice them.
Peel and dice the potatoes.
Cut the chives into 4cm pieces.
Heat the butter in a pan over a medium heat and add the onion, cook until translucent.
When the onion is cooked add the leeks and cook until soft.
Add the potatoes and cook for 2min with the leeks and onion , cover with the chicken stock and bring the heat to a nice simmering. Cook for 30min or until the potatoes are tender.
Blend all the ingredients together to a nice smooth looking soup. Return the soup to the the pan and add the double cream . Cook for a further 5 min so the soup thickens a bit.
Check for seasoning.
Allow the soup to cool down to room temperature and then transfer it to an airtight container, keep in the fridge until needed.
Take the soup 15min before serving it off the fridge.
Fill soup bowls and garnish with the chopped chives.
«This soup main signature is its white colour, don't overcook the onion or leeks to avoid browning your soup.»