British leek and potato soup

• 2 tbsp butter
• 2 medium leeks, sliced
• 300 g potato, diced
• 700 ml vegetable broth
• 60 ml heavy cream
• 1/4 tsp black pepper
• 1 tbsp chives, chopped

Method

1. 1

   Melt the butter in a pot and sauté the leeks for 6 minutes until soft.

2. 2

   Add the potato and vegetable broth, then simmer for 18 to 20 minutes until the potato is tender.

3. 3

   Blend the soup until smooth using an immersion blender.

4. 4

   Stir in the cream and black pepper.

5. 5

   Serve topped with chopped chives.