|6 cups||chicken stock|
|4 cups||potatoes, peeled and diced|
|salt to taste|
|1/4 cup||heavy cream|
|1 bunch||chives, chopped for garnish|
Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.
Season with salt and simmer covered for about 20-30 minutes or until the vegetables are tender.
Remove from the heat and use an immersion blender to puree the soup.
Chill the soup for 1-2 hours. After chilling, whisk in 1/2 cup heavy cream.
Garnish with a sprinkle of chives and serve.