Cook the leeks in the olive oil for five minutes, without browning. Add the bouillon,the potatoes, and season with salt and pepper. Simmer for about 20 minutes or until the potatoes are soft.

Remove from heat and let cool a bit. Pour the soup into a blender or food processor and blend until smooth. Pour it back into the pot, stir in milk and heavy cream, and simmer for five more minutes without boiling.

Let cool completely and than refrigerate for at least two hours. You can make it a day ahead and leave it to chill overnight in the refrigerator as well.

Serve cold with chopped chives for garnish.

6 servings

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