Step 1

Heat butter and olive oil in a large saucepan over medium-high heat.

Step 2

Add leeks. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes.

Step 3

Add chicken stock. Simmer, partially covered, for 15 minutes or until potatoes are soft. Use a stick blender to blend until smooth. Add cream. Simmer for 5 minutes or until heated through. Season. Sprinkle with chopped chives. Swirl through extra cream, if you like.