Instructions: Remove dark outer leaves from the leeks and discard. Wash well to remove any dirt from between layers and chop fine. Peel and chop the onions, potatoes and pears.

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

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

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

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