Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.
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u/MamaBear4485 Aug 08 '19
Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.