1 medium onion
2 tbs butter
2 medium potatoes, peeled and thinly sliced
4 cups chicken broth(home made if possible)
2 cups cream
4 tbs chives
Gently sweat the chopped leeks and the chopped onion in the butter until soft, about 8 minutes. Do NOT let them brown.
Add potatoes and stock to the saucepan. Salt and pepper to taste
Bring to the boil, and simmer very gently for about 30 minutes or until done, adding more broth if necessary.
Puree in a blender or food processor until very smooth.
Gently stir in the cream before serving and top with the chopped chives.