Serves:6-8

A classic!

Ingredients:

	3 medium potatoes, peeled and cubed
	3 leeks
	1 small onion, diced fine
	2 Tbsp butter
	3 Cups chicken stock
	salt and fresh ground white pepper, to taste
	6 stems parsley (not italian)
	2 Cups light cream (1/2 and 1/2)
	minced fresh chives

Method:

Slice leeks lengthwise then wash thoroughly in cold running water. Chop the leeks, go 3 inches into the green stems. Saute the leeks and onions in the butter until the onions clear. Add the potatoes, stock, salt and pepper, and parsley. Cook for 40 minutes over low heat (just at a simmer). Puree in a blender or food processor then return to stove. Add the 1 cup cream and bring back to a simmer, stir often, chill for two hours then add remaining cream and adjust the seasoning. If you find this too rich substitute 1 cup of milk for the first cup of cream. Ladle into bowls and top with a sprinkling of fresh chopped chives.