Prep. time: 10 minutes
Cooking time: 30 minutes
Chilling time: At least 2 hours

This cold potato and leek soup is a classic. It's best to make it a day ahead to bring out all its flavors.

1. Peel the potatoes; cut into pieces and place in cold water.
2. Thinly slice the leeks and sweat in butter in a large pot for about 30 minutes.
3. Add the potatoes and a pinch of salt.
4. Add the cold water or stock. Cover and cook until the vegetables are cooked - about 15-20 minutes, depending on the size of the potatoes.
5. Purée the soup in a blender with the cream or milk on the "liquefy" setting; strain through a sieve if you want a finer texture.
6. Correct the seasoning. Add the chives, cut with scissors. Chill in the refrigerator.

Serve cold with a sprinkling of chopped chives.