Ingredients
- 2 chives (minced)
- 450 gr potatoes (peeled sliced)
- 270 gr of leek (sliced white)
- 120 ml whipping cream
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.
