Step 1

Melt the butter in a large saucepan over a medium heat.

Step 2

Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.

Step 3

Add the garlic, salt, celery salt and pepper and cook for a further minute.

Step 4

Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.

Step 5

Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later. (This is optional)

Step 6

Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.

Step 7

Pour the soup back into the pan along with the cream and heat through on a medium heat for 2-3 minutes until hot.

Step 8

Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.

Step 9

Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.