|Butter/Margarine||1⁄2 Cup (8 tbs)|
|White onion||1 Large, finely chopped|
|Chicken stock/Water / chicken bouillon cubes||5 Cup (80 tbs)|
|Potatoes||2 Medium, peeled and sliced|
|Chopped parsley||1 1⁄4 Tablespoon|
|Stalk celery||1 , chopped|
|Pepper white||To Taste|
|Heavy cream||8 Ounce|
|Chopped chives||1 Tablespoon (For Garnishing)|
Slice leeks 1/4 inch thick, using white part plus about 1 inch of lightest green leek.
Melt butter in a large heavy pan and saute leeks and chopped onion, covered, over a low heat until soft (about 10 minutes).
Add chicken stock, sliced potato, parsley, celery, salt and pepper, cover and simmer until potato is tender (about 30 minutes).
Rub soup through a food mill or puree in an electric blender.
Taste and season if necessary.
Place in a large bowl or soup tureen, cover and chill well.
Just before serving, stir in cream.