Ingredients
- 6 potatoes, peeled and cut into large pieces
- 4 large leeks, whites only, thoroughly washed
- 3 ½ Cups/1.5 pints chicken or vegetable stock
- ½ Stick/55g butter
- 2 cups/240g Shredded Cheddar Cheese
- A handful of chives, chopped
- Salt and pepper
Instructions
In a large pot, melt the butter. Add the leeks and cook over a low heat until soft, about 5 minutes.
Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
Strain the stock into a separate bowl.
Add a ladle of the stock at a time and puree the vegetables and stock until it forms a light & creamy consistency.
Serve hot with the cheese and chives sprinkled on top.
