600ml Chicken or vegetable stock
1 Medium Onion
100ml Single cream
Salt & Pepper
Trim, wash and roughly chop the leeks. Peel and dice the potatoes. Peel and finely chop the onion.
In a large pan melt the butter. Add the onion and leek and sauté for 5minutes until soft but not browned. Add the potatoes and stock.
Bring the pan to a simmer for 20 minutes. Blend the soup in a food processor until smooth. Return the soup to the pan to reheat and add the cream and season with the salt & pepper.