Directions

1. 1
   In a large pot, melt the butter over medium heat.
2. 2
   Add the chopped onion and leeks, sauté until softened.
3. 3
   Stir in the diced potatoes and vegetable broth, bringing to a boil.
4. 4
   Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
5. 5
   Blend the soup until smooth, then stir in the cream.
6. 6
   Season with salt and pepper to taste.
7. 7
   Serve hot, garnished with chives.