Serves 2:
4 large leeks
2 medium potatoes
300 ml chicken stock
150 ml cream
salt and pepper
chives or aprsley for garnish
olive oil

Start by sautéeing the vegetables, previously cut into squares. After
about 5 minutes, add salt and pepper and the stock and let it boil
until the potatoes are tender. Thn let it cool, add the cream and
blend.

Serve very cold!