Recipe by Julia Child*

This soup is simplicity at it's best and tastiest. A few ingredients combine to make magic with this delicate yet richly flavoured soup. As much as I enjoy this soup cold (as it is meant to be served), I also enjoy it hot. Either way, you are in for a treat. Enjoy!
Serves: 6

3 cups potatoes, peeled and cut into half moons
3 cups leeks, chopped (only the white part)
1 1/2 quarts chicken stock (homemade or organic)
1/2 cup heavy cream
Salt to taste
fresh chopped chives for garnish

1.Simmer the vegetables in the stock for 40 to 50 minutes, partially covered. Add salt

2.Puree the soup either in a blender, or through a food mill and then through a sieve.

3.Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.

4.Garnish with chopped chives and serve in chilled bowls.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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