Sweat the leeks and onion

• Melt the butter with the olive oil in a stockpot over medium heat.
• Add the leeks and onion, season with salt, and cook until soft and translucent without browning.
• Stir in the garlic and cook until fragrant.

Simmer the potatoes

• Add the potatoes and pour in the vegetable stock.
• Bring to a boil, then lower the heat and simmer until the potatoes are tender.

Blend the soup

• Take the pot off the heat and blend until completely smooth.
• Stir in the cream and adjust the seasoning with salt and black pepper.

Serve

• Ladle the soup into bowls and sprinkle with chopped chives.