3 tablespoon butter
4 leeks
1 onion
5 cup stock
2 tablespoon parsley
1 celery stalk
2 potatoes
S and P
1/2 cup cream
12 tablespoon chives.
Sauté leeks, onion, and thinly-sliced potato. Add stock, parsley, celery, seasoning. Simmer 20-30 minutes. Blenderize, add cream. Chill overnight. Serve sprinkled with chives.