55g/2oz butter
1 onion, chopped
300g/10½oz leek, finely sliced
splash white wine
110g/4oz potatoes, peeled and sliced
290ml/10fl oz/½pint vegetable stock
salt and freshly ground black pepper
290ml/10fl oz/½pint milk
2 tbsp cream
handful snipped chives
small handful chopped parsley
Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.
Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.
Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.
Chill in the fridge until ready to serve.
Sprinkle with chives and parsley just before serving.
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