|Potatoes||3 Large, peeled and diced small|
|Sweet butter||1⁄4 Pound, melted|
|Hot water||1 Cup (16 tbs)|
|Hot chicken stock||1 Quart|
|Heavy cream||1⁄2 Pint|
|Chopped chives||2 Tablespoon|
1.Cut off the green part and tough outer leaves of the leeks.
Split them into quarters and wash thoroughly to remove sand.
Dry them, chop fine, and cook slowly in the butter.
2.Add the diced potatoes, and enough hot chicken stock to barely cover them.
Continue to cook until potatoes are soft.
Season to taste.
3.Put into a blender and add the remaining chicken stock as you blend the mixture.
4.At this point you can cool and chill the mixture, or you can add to the blender a cup of chopped ice, blend about 10 seconds more, and serve at once.
5.Sprinkle 1/2 teaspoon chopped chives on each bowl or plate.