Melt the butter in a large saucepan. Add the onion, leeks and potatoes and sauté for 2-3 minutes until soft but not brown. Pour in the stock, bring to the boil and then reduce the heat and simmer (covered) for 15 minutes.
2.
Turn off the heat and use a blender to process the soup until smooth.
3.
Reheat the soup and then serve, garnished with the chives and enjoy!
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By
Tanya
