Instructions

1. Chop the onion and slice the leeks. Peel the potatoes and cut them into 2 cm cubes.
2. Melt the butter and add the potatoes, leeks and onion. Stir for a few minutes, until the onion softens. Pour in the vegetable broth, bring it to the boil, then on low heat cook for 15 minutes.
3. Season with salt and pepper to taste.
4. Blend the soup till thick and creamy.
5. Serve it with a dollop of yoghurt and some chopped chives.