1 bunch leeks
3 medium potatoes, peeled
1-2 tablespoons butter
4 cups chicken stock made from cubes
1/4 to 1/2 pint cream
Salt and pepper
Chopped chives, parsley or tarragon

Wash leeks and slice white parts only. Peel and slice the potatoes. Melt the butter in a pan, add the leeks and potatoes, and cook very slowly for 5-10 minutes without browning. Add stock, bring to the boil, cover and simmer gently for 30 minutes till vegetables are very soft. Blender in food process till smooth. Cool, then mix in the cream and season to taste. Chill. Sprinkle with chives, parsley or tarragon before serving.