Potato Leek Soup

In a large soup pot, add the butter and melt it over medium heat. (Don’t brown the butter.)

Add the leeks to the melted butter and sprinkle them with kosher salt. Sweat the leeks until tender, and make sure that you don’t let them brown. You can add some water if you need to.

When the leeks are tender, add the potatoes, wine and water. Cover with a lid and let the soup simmer on low for about 40 minutes.

Remove the soup from the heat and use a stick blender to puree the soup to smooth. Stir in the cream and season well with kosher salt. Put it back on the stove and heat the soup back up.

Serve it hot with a sprinkling of chives.