2 tbsp. butter
4 leeks, finely chopped white parts only
4 c. peeled, diced potatoes
4 c. chicken broth
1 c. heavy cream
1/4 c. fresh chopped chives
1 tbsp. olive oil
1 c. chopped sweet onion
1 c. chopped celery
White pepper to taste
Dash nutmeg

In a large heavy saucepan, melt the butter with the oil. Cook the leeks, onion and celery slowly over low heat until tender. Do not brown. Stir in the potatoes and chicken broth. Simmer until the potatoes are tender, about 20 minutes. Cool, puree in a blender or food processor until smooth. Season to taste. Whisk in cream. Cover and refrigerate for at least 4 hours. To serve mix gently, dust with nutmeg and sprinkle chopped chives.

Note: If you are not a chilled soup devotee this velvety soup can be served hot. Refrigerate first to mingle the flavors, then reheat ever so slowly. Never, Every Boil! 4-6 servings.