To serve four
1 pint / 600ml stock
4 oz / 100g well chopped onions
4 oz / 100g leeks cut into rings
8 oz / 225g potatoes, chopped
1 tablespoon olive oil
salt to taste
fresh ground black pepper to taste
- Cook the onions and leeks slowly in the oil for ten minutes.
- Add the rest of the ingredients and the stock.
- Bring to the boil and simmer gently for 40 minutes.
- Allow to cool slightly and then liquidise.
- Bring back to the boil before serving
- Garnish with chopped chives.