2 leeks (white part)
1 baking potato
1 1/2 tbsp. unsalted butter
1/4 c. chopped onion
1 qt. chicken stock
Freshly ground white pepper to taste
Vegetable seasoning
Garnish: 2 tbsp. freshly chopped chives

Chop leeks coarsely. Peel the potato and cut into chunks. Melt butter and cook the leek over medium heat until softened. Add potato, onion and stock and bring to a boil on a high heat, then lower and simmer, uncovered 30 minutes. Puree the soup. Add pepper and vegetable seasoning. Sprinkle soup bowls with chives.