Instructions

1. 1
   In a large saucepan, combine the sliced leeks, diced potatoes, chicken stock, and salt.
2. 2
   Bring the liquid to a boil over high heat.
3. 3
   Reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes until the potatoes are completely tender and break apart easily.
4. 4
   Remove the soup from the heat and allow it to cool slightly.
5. 5
   Puree the soup using an immersion blender , or transfer it in batches to a stand blender , processing until completely silky and smooth with no lumps remaining.
6. 6
   Stir in the heavy cream.
7. 7
   Pour the soup into a container , cover , and refrigerate for at least 4 hours, or until thoroughly chilled.
8. 8
   Taste the chilled soup and add extra salt if needed (cold dulls flavor perception).
9. 9
   Serve in chilled bowls garnished with a generous sprinkle of minced chives.