Instructions: Wash and clean leeks and lettuce and chop fine. Peel and chop the onions, potatoes.

Melt butter in a saucepan and gently saute onion and leek until soft. Add lettuce, potatoes and stock, bring to the boil, and simmer until potatoes are tender, about 30 minutes.

Puree in blender, reheat in a clean saucepan, add cream and season. Thin slightly with milk if required.

Serve hot or cold with an extra swirl of cream and fresh chopped chives.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.