Creamy Potato And Leek Soup



  1. Put the butter in a pot over medium heat.
  2. When the butter melts, add the potatoes and leeks.
  3. Sprinkle with salt and pepper and cook, stirring, until the leeks start to soften, 3 to 5 minutes.
  4. Add the stock, bring to a boil, then lower the heat so the liquid bubbles.
  5. Cook, stirring occasionally, until the vegetables are very tender, 20 to 30 minutes.
  6. Cool the mixture slightly, then transfer it to a blender or food processor; work in batches if necessary to avoid filling the container more than two-thirds full.
  7. Start the machine at low or pulse to get the soup moving, then increase the speed.
  8. Puree the mixture.
  9. Return the soup to the pot, turn the heat to medium-low, and stir in the cream.
  10. Adjust the heat so the mixture barely bubbles but doesn't come to a full boil.
  11. Cook, stirring, just to heat everything through, 2 to 3 minutes.
  12. Taste and adjust the seasoning and serve, garnished with the chives.