Potato, Leak and Onion Soup

4 large leeks
2 medium potatoes, peeled and sliced
1 medium onion, chopped finely
30 fluid ounces low-fat chicken broth
10 fluid ounces milk
2 ounces butter
2 tablespoons table cream
1 1/2 teaspoons fresh snipped chives (or chopped parsley)
salt
black pepper

1. Trim off tops and roots of leeks, discard tough outer
layer.
2. Split lengthways and chop finely, wash and drain.
3. In a large saucepan, gently melt the butter; add the leeks,
potatoes and onion.
4. Stir to coat the veggies well in the butter.
5. Season with salt and pepper.
6. Cover pan and let vegetables sweat over very low heat for
about 15 minutes or so.
7. Then add the chicken stock and milk, bring to simmer and
leave simmering gently for further 20 minutes or until
veggies are soft.
8. Then either liquidize or puree in a food processor or
blender.
9. Return to pan and reheat gently, check seasoning
as required.
10. Stir in chives (or parsley). 11 Add a swirl
of cream just before serving.