• 110g (4 oz) butter
  • 1 large leek or 2 medium sized leeks, chopped
  • 4 cup nettle tops, chopped
  • 450 g (1lb) potatoes, sliced
  • 1 l (1¾ pints) chicken stock
  • salt and freshly ground pepper
  • 150ml (¼ pint) cream
  • chive flowers to garnish


  • Heat the butter until foaming. Add the chopped leek and the nettle tops and cook until they look glossy.
  • Stir in the potatoes, then add the stock. Simmer gently for 30–35 minutes.
  • Sieve or liquidise the soup, return to the heat, season to taste and add the cream.
  • Garnish with chive flowers and serve hot.