Preparation

Step 1 out of 6

In a large saucepan add creamers, leeks and butter and cook over medium heat for 5 to 10 minutes.  Stir often to prevent browning.

Step 2 out of 6

Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.

Step 3 out of 6

Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.

Step 4 out of 6

Cool in the fridge for at least two hours or overnight.

Step 5 out of 6

Season with salt and fresh ground pepper to taste.

Step 6 out of 6

Garnish bowls with chives.