- 5 medium leeks (whites) finely sliced
- 2 medium onions, finely sliced
- 100g unsalted butter
- 3 potatoes (floury) peeled and sliced
1/4 cup roughly chopped parsley leaves
- 1.5 litres chicken stock
- 200 ml cream
- salt and freshly ground black pepper
Saute the leeks and onions in butter until soft and translucent.
Add the potatoes, parsley, hot stock and boil until potatoes are tender.
Add the cream and simmer for 2 minutes, puree soup and season to taste with salt and freshly ground black pepper. Return to the heat and warm through.
Serve with a dollop of sour cream and extra parsley or chopped chives.