Directions

1. 1
   In a pot, melt butter and sauté leeks and onion until soft.
2. 2
   Add diced potatoes and chicken broth; bring to a boil.
3. 3
   Reduce heat and simmer until potatoes are tender, about 15 minutes.
4. 4
   Blend the soup until smooth and stir in the heavy cream.
5. 5
   Season with salt and pepper.
6. 6
   Serve warm, garnished with chives.