Step 1

Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.

Step 2

Blend in batches using a traditional blender (see recipe note #or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).

Step 3

Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.

Step 4

Serve topped with chopped chives.