1/4 c. unsalted butter
4 leeks, chopped
1 onion, minced
1 qt. chicken broth
1 sprig parsley
1 branch celery
Salt
Pepper
Few grains ground nutmeg
Few drops Worcestershire sauce
2 potatoes, peeled and thinly sliced
1 c. heavy cream
Chopped chives

Melt butter over low heat. Add leeks and onion. Cook until tender, but not brown. Add all remaining ingredients except cream and chives. Cook until potatoes are tender. Put through a fine sieve into a glass bowl. Stir in the cream. Chill. Serve cold, sprinkled with chives.