Leek and Potato Vichyssoise

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 medium Leek
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 350 g Yukon Gold potato
• 650 ml Vegetable stock
• 120 ml Double cream
• 10 g Fresh chives

1. Peel the potatoes and cut into small, even chunks. Halve, peel and finely slice the onion. Trim the leeks, slice lengthways, rinse thoroughly to remove grit, then slice.
2. Melt the butter in a saucepan over a low heat. Add the onion and leeks with the salt and cook for 10 to 12 minutes, stirring often, until very soft but not coloured. Stir in the white pepper.
3. Add the potatoes and vegetable stock, bring to a gentle simmer, then reduce the heat to low. Cook for 18 to 22 minutes, or until the potatoes are completely tender. Remove from the heat and let it stand for 5 minutes to cool slightly.
4. Blend the soup until perfectly smooth, working in batches if needed. Return it to the pan and stir in the double cream over a low heat just until warmed through; do not let it boil. Taste and adjust seasoning with a little more salt or white pepper if needed.
5. Pour into a bowl, cover and chill for at least 50 minutes, until properly cold. Finely chop the chives. Ladle into bowls and sprinkle with chives to serve.

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