|Chicken stock||1 Pint|
|Double cream||1⁄4 Pint|
|Potatoes||3 Small, peeled|
|Chopped chives||2 Teaspoon, diced|
Use only the white part of the leeks.
Cut them in quarters lengthwise and wash well.
Drain and chop.
Melt the butter in a pan and cook the leeks gently until softened but not brown.
Add potatoes, salt and pepper, and water barely to cover.
Simmer for 15 minutes.
Add the stock and cook until the potatoes are tender.
Rub through a sieve or put in the blender.
When the soup is to be served cold, chill it thoroughly, and beat in the cream just before serving.
To serve hot, add the cream and reheat without boiling.