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.
2
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.
3
Puree in blender until smooth, reheat in a clean saucepan, add cream and season. Thin slightly with milk if required.
4
Serve with an extra swirl of cream and fresh chopped chives.
