Vichyssoise - cooking recipe

Ingredients

3 tbsp butter
2 None leeks, trimmed and thinly sliced
1 2/3 lbs potatoes, peeled and coarsely chopped
2 cups chicken stock
1 1/4 cups heavy cream
2 tbsp coarsely chopped fresh chives

Preparation

Melt butter in large saucepan on medium heat. Cook leek, covered, for 20 mins or until softened, stirring occasionally (do not allow leek to brown).
Add potato, stock and 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, until potato is tender. Cool for 10 mins.
Blend or process soup, in batches, until smooth. Pace soup in large bowl. Stir in cream. Cover and refrigerate for 3 hours or overnight. Divide among serving bowls; sprinkle with chives just before serving.