Ingredients

• 40 g butter
• 3 large leeks
• 1 onion
• 350 g potatoes
• 800 ml broth
• 1 tablespoon extra virgin olive oil

Preparation

1. Clean the leeks of outer leaves, keep the white and light green part, rinse thoroughly, cut into slices. Peel the potatoes and onion and cut into cubes.
2. In a large wide pot, melt the butter, add the leeks, potatoes and onion. Heat on medium heat for about 3–4 minutes until the vegetables soften slightly, stir from time to time.
3. Increase the heat, pour in the broth, bring to a boil. Reduce the heat to minimum, cover and cook the vegetables until tender for about 15 minutes.
4. Season to taste, add the extra virgin olive oil and blend into a smooth cream. Heat before serving, can be drizzled with sour cream, sprinkled with chives and served with croutons.