50 g butter
4 large leeks
ca 1 l stock
1 bunch chives
1 cream cheese
fresh basil or lemon balm
1. Clean the vegetables and slice the onions and leek. Include as much green as possible.
2. Peal and dice the potatoes. Sauté all the vegetables for 8-10 minutes over a low heat. Add stock, chives and a little salt and pepper and simmer until the vegetables are tender. Liquidize and return to pan. Bring to the boil and fold in a tablespoon of cream cheese and season. Whip the rest of the cream cheese with the cream to a consistency of whipped cream.
3. Serve the soup in warmed plates and spoon some cream cheese onto each serving. Garnish each plate with a little chopped basil.