Chilled Vichyssoise/ Cold Leek and Potato Soup

3 C. peeled -- sliced potatoes

3 C. sliced white of leek

1 1/2 Qt. white stock -- chicken

stock or canned chicken broth salt to taste 1/2 C. whipping cream -- (1/2 to 1)

white pepper 2 Tbsp. minced chives -- (2 to 3)

Simmer vegetables in stock or broth. Puree the soup either in blender or processor. Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill. Serve in chilled soup bowl and decorate with minced chives.