Creamy Leek and Pota­to Soup (serves 8)

3 tbsps butter
6 leeks, just white part and a bit of the green, washed and sliced thin
3 medi­um onions
3 cloves gar­lic, coarse­ly chopped
6 medi­um potatoes
6 cups chick­en stock
1 cup half and half
chopped chives to garnish

Melt but­ter in a heavy stock­pot and sweat the leeks and gar­lic gen­tly until soft. Add onions and pota­toes and coat with the but­ter, then cov­er with chick­en stock and sim­mer high for 45 min­utes. Blend with a hand blender and add half and half, then return to the stove and heat gen­tly. Serve in warmed bowls and scat­ter chives on top.