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

Wash and slice the leeks, removing the top woody part. Slice in half first and ensure that all dirt has been removed, then slice into thin half moon shapes.

Remove the tip and root of the onion, then cut in half and remove the peel. Dice into a very small dice.

Peel the potatoes and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice into a few centimeter sized cubes. Store in cold water until needed.

Very finely slice the chives and put aside for garnish.

In a large pot over medium heat, melt the butter.

Add your leeks and onions to the pot and cook for 3 – 4 minutes until softened. Be sure not to get any browning at this stage.

Once leeks and onions have softened, add potatoes and stir until well coated with the hot butter.

Add the chicken stock and turn the heat up to high until boiling. Once the stock has boiled, turn heat to a simmer. Let simmer until potatoes are very soft, about 15 minutes.

Once potatoes are soft, blend in very small batches using a high speed blender. Pass through a mesh strainer when removing from the blender.

Once all is blended, add the heavy cream and sour cream, pinch of nutmeg 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. Adjust consistency to your preference using more stock or cream. Let fully chill over an ice bath or in the fridge, preferably overnight.

Once chilled, adjust seasoning again. Pour into mason jars for easy transport and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with chopped chives.