1/2 cup chopped leeks
2 Tbsp butter
2 medium potatoes, peeled & diced

Wash leeks thoroughly. Use white part and tender green parts.
Heat butter in large sauce pan, over medium heat. Cook leeks and potatoes for several minutes, stirring constantly (do not brown).
3 cups chicken stock
pinch of salt & pepper

Add chicken stock, salt & pepper. Cover and simmer for about 20 minutes or until vegetables are just tender. Let cool.
1 cup 10% cream
chopped fresh chives
Add cooled leek mixture to blender or food processor. Puree until smooth. Stir cream into the puree. Serve chilled, with garnish of chopped chives.
Serves 4 from Boot's Farms, Scotland, Ontario