Directions

1. 1
   In a large pot, heat olive oil over medium heat.
2. 2
   Sauté onion and leeks until softened.
3. 3
   Add diced potatoes and chicken broth.
4. 4
   Bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5
   Blend the soup until smooth, then stir in heavy cream.
6. 6
   Season with salt and pepper.
7. 7
   Serve hot, garnished with chives.