1. Remove and discard the darker green tops of the leeks. 2. Slice the rest and wash well. 3. Melt the butter in a large pot. 4. Add half the parsley and the leeks and cook gently until soft. 5. Add the potatoes and chicken stock before covering and simmering gently for 20 minutes. 6. Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan. 7. Stir in half the cream and season with salt and freshly ground black pepper. 8. For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny. 9. Stir in most of the chopped chives. 10. Ladle the soup into warmed bowls and swirl in some of the chive cream. 11. Scatter over the remaining chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
