Ingredients

Steps

• Heat the butter and oil in a saucepan and fry the onion until softened.
• Add the garlic, sweet potato, and leek and sauté for 4 minutes.
• Add the stock and bring the mixture to a boil.
• Reduce heat, add double cream, and simmer for 3 minutes until thickened.
• Season with salt and pepper, then remove from heat to cool.
• Chill the soup in the fridge completely before serving.
• Serve in bowls garnished with chopped chives.