Step 1

In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.

Step 2

Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.

Step 3

Ladle out additional stock until the potatoes are just covered.

Step 4

Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.

Step 5

Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.