Chop up the onions and saute in a little oil. Slice the leeks into 1/2
inch pieces and add to onions. Peel and thinly slice potatoes. Put all
three in a large pan and cover with the chick stock. Add the herbs and
seasoning. Boil for about ten minutes (bit longer if potatoes need
Pour into a blender to reduce the chunky bits.
You can add milk (or creme fraiche) to make it thicker but I just served it as it was.