Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash and peel the potatoes, then cut into a small dice.

Cut the leeks in half lengthwise, then wash well and slice thinly. 

Slice the chives very thin. 

Remove the parsley leaves from the stem, then chop roughly. 

For the chutney, cut the leeks in half lengthwise, wash well and then dry. Over an open flame burner, add the leeks and allow to blister and blacken. Transfer to a bowl and cover tightly with saran wrap and allow to steam for 5 to 10 minutes. 

In a large pot melt the butter over medium heat. Once melted, add the leeks and potatoes and cook for 5 minutes until beginning to soften. 

Add the vegetable stock and bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to a simmer. Simmer for 20 minutes, or until potatoes are tender. 

Add the lemon juice, then in batches blend in a high speed blender until smooth and pass through a fine mesh strainer. 

Return the blended mix to the pot, and bring back to a simmer. Add the cream and creme fraiche, and use stock if needed to adjust the consistency so it is not too thick. Season with salt and pepper. 

Unwrap the blistered leeks and cut in half lengthwise again before dicing into small squares. In a small pot, add the olive oil and chopped leeks over medium heat. Once heated through, add the butter, brown sugar and balsamic vinegar and bring the mixture to a boil. Allow to cook until the mixture begins to thicken, then remove from the heat and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper.

Crush up some potato chips, preferably kettle style. 

Add the chives and parsley to the soup at the last minute, then ladle into bowls and top with charred leek chutney and crushed potato chips.