- STEP 1
Slice the leeks and dice the onion, and fry with a little butter on a medium heat for 10mins or until soft.
- STEP 2
Add 1 pint of stock and bring to the boil. Then simmer
- STEP 3
Chop the potatoes and carrots (optional) into 1cm cubes and add to the stock. Simmer for 20mins or until soft.
- STEP 4
Add chopped parsley, chives. You can add salt and pepper to taste also.
- STEP 5
Use blender to blend soup mixture until smooth, adding cream as you go until you are happy with the consistency. If the soup is still too thick add a little milk to thin.