|Chicken stock||2 Pint|
|Cream||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
Remove all green part of leeks.
Shred the white finely.
Peel and chop potatoes into dice.
Melt butter in a saucepan, add leeks and potatoes and cook gently for 10 minutes.
Add stock and seasoning and simmer for 30-40 minutes.
Cool and rub through sieve.
Add cream when puree is cold.
Chill, and sprinkle with chives when serving.