Leek and potato soup- Park hye lyn

Ingredient

1. 1.8L  chicken stock
2. 8 medium sized  leek , finely sliced
3. 3 medium sized white onions, finely sliced
4. 2 medium sized potatoes , finely sliced
5. 100g butter
6. 200ml  double cream
7. salt and pepper to taste
8. 1 small bunch chives, chopped

Method

1. Bring the stock to the boil. Sweat the leeks and onions in butter in a large pen until they are soft, but do not allow to color. Add the finely sliced raw potatoes and the boiling stock and cook over a high heat for 10 minutes.

2.Add the cream and cook for a further 2 minutes. Puree the soup with a stick mixer then pass through a fine sieve.

3. Pour the soup into serving bowls and garnish with a sprinkling of chives