3 C. peeled — sliced potatoes
3 C. sliced white of leek
1 1/2 Qt. white stock — chicken
stock or canned chicken broth salt to taste 1/2 C. whipping cream — (1/2 to 1)
white pepper 2 Tbsp. minced chives — (2 to 3)
Simmer vegetables in stock or broth. Puree the soup either in blender or processor. Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill. Serve in chilled soup bowl and decorate with minced chives.