Luscious Leek and Potato Soup

In a heavy 4 litre pan, melt 50g butter and onion until translucent. Add cleaned and sliced leeks, potatoes, water and salt. Bring to the boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.

Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 50g butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.