leek, potato & chicken soup

2 leeks, washed trimmed and finely sliced
1 small red onion and 1 small white onion, finely diced
2 sticks celery, trimmed and finely chopped
25g butter
3 cloves garlic, finely sliced
olive oil
Maldon
freshly ground black pepper
1l chicken stock
200-400g diced chicken
4T cream
25g grated Parmesan
4 medium or 2 large potatoes, peeled and diced
fresh chopped parsley

Sweat the onions, leeks, garlic and celery in oil and butter until translucent. add the potato and stir for several minutes. Add stock and seasoning, cover and leave to simmer for 5 minutes. Blitz with a handheld blender. Bring to a gentle simmer and add the chicken. cook for 1 minute, add cream and Parmesan. adjust seasoning to taste. Serve with freshly grated Parmesan and a scattering of parsley. Eat with some crusty, toasted sourdough smeared with cold butter.