Traditional Irish Potato Leek Soup

I tried this new recipe from a cook book I received for Christmas (and impressively I only made one change to the recipe) - It turned out wonderfully and so I'm sharing here.

Serves 4-6

4tbsp butter

1 onion chopped

3 leeks, sliced (from the base to about 1/4-1/2 way up the green stocks)

2-3 potatoes (depending on size) sliced

3 1/2 cups vegetable or chicken stock (I used one box or organic chicken stock)

S&P to taste

2/3 cups heavy cream, to serve (optional)

2tbsp snipped fresh chives to garnish

(I added one half package of cream cheese)

Melt butter in a large saucepan over medium heat. Add leeks, onion and potatoes to pot and saute until onions and leeks are softened. Poor in stock, bring to a boil, the reduce the heat and simmer for 15-20 minutes.

Transfer mixture to a food processor or blender and process until smooth. Return contents to pot, add softened cream cheese and S&P. Combine contents thoroughly and bring back up to temp.

Ladle into soup bowls, swirl with heavy cream and garnish with chives.