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In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.
Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
Ladle out additional stock until the potatoes are just covered.
Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.
Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.