|Vegetable oil||4 Tablespoon|
|Onion||1 Medium, chopped|
|Leeks||4 , thinly sliced|
|Potatoes||2 Medium, chopped|
|Vegetable stock||2 1⁄2 Cup (40 tbs)|
|Cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped chives||1 Tablespoon (For Garnish)|
Heat the oil in a large saucepan and saute the onion, leeks and potatoes for 5 minutes, until the onions are translucent.
Cover the vegetables with stock, and simmer them for about 15-20 minutes until the potatoes are tender.
Transfer the cooked vegetables and liquid to a blender and puree, slowly adding the cream, milk, soy sauce, salt and pepper.
Pour the soup into a serving tureen and chill for 1 hour.