Leek and Potato Soup


3 tbs butter
3 large leeks (white and pale green parts only), thinly sliced
1 large My Choice potato, peeled, diced
4 cups chicken stock
2 tbs chives, sliced
½ cup whipping cream


  1. Melt butter in large saucepan over medium heat. Add leeks and stir to coat with butter cover with lid cook until leeks are tender, stirring often, about 10 minutes.
  2. Add potatoes. Cover and cook until potatoes are soft. Add 4 cups stock and bring to boil, reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
  3. Blend soup in batches in blender until smooth and return to saucepan. Thin with additional stock if soup is too thick. Add cream and season with salt and pepper. Bring soup to simmer. Ladle into serving bowls. Garnish with spring onion and serve.