Step 1

In a large soup pot on medium heat, melt the butter then add the leeks.

Step 2

Fry until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.

Step 3

Add the potatoes and chicken stock.

Step 4

Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart.

Step 5

Using a hand immersion blender, process the soup until smooth.

Step 6

Stir in the cream until mixed through completely.

Step 7

Serve and enjoy!

Step 8

In a frying pan over medium heat, fry the leeks in the butter until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.

Step 9

Place the leeks into a slow cooker then add the potatoes and chicken stock.

Step 10

Cook on low for 8-10 hours until the potatoes are falling apart and the leeks are soft,

Step 11

Stir in the cream until mixed through completely.

Step 12

Serve and enjoy!