Traditional Welsh Cream of Leek & Potato Soup

Sauté sliced leeks in plenty of butter until soft but not browned. Add cubed potatoes and vegetable stock.

Simmer until the potatoes are tender, then blend until silky smooth.

Stir in double cream and season with salt and white pepper.

Serve garnished with fresh chives or a few frizzled leeks.

A silky, elegant version of the classic Welsh soup from Flintshire.