1 tb Chives
2 1/2 lb Baking potatoes
1 1/2 qt Chicken Stock
1 1/2 ts Kosher salt
4 tb Butter
1/4 ts Black pepper
2 1/2 lb Leeks; cut in half
1 3/4 c Heavy cream
In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally.
Add potatos, stock, & salt. Cover & let cook until the potatos are soft, approx. 40 minutes.
In a food processor or blender puree the soup in batches.
Place all of soup in a large container, add heavy cream & black pepper, refrigerate at least 2 hours before serving.
Sprinkle with chives to serve