Vichyssoise

6 leeks

1 cup heavy cream

1/3 cup butter

Salt and pepper to taste

2 cups thinly sliced potatoes

Minced parsley or chives (garnish)

4 cups chicken stock

Remove stem ends and green tops of leeks, leaving about 2 inches above white portion and slice. Melt butter in saucepan, add leeks and saute 5 minutes. Add potatoes and stock and cook over medium heat until potatoes are tender. Force leeks, potatoes and liquid through sieve and combine with cream. Chill and garnish with parsley or chives. Serves 4.