Directions

1. 1
   In a large pot, melt the butter over medium heat.
2. 2
   Add sliced leeks and sauté until tender.
3. 3
   Stir in the cubed potatoes and pour in the chicken broth.
4. 4
   Bring to a boil, then reduce heat and simmer until potatoes are soft.
5. 5
   Blend the mixture until smooth, then return to pot.
6. 6
   Stir in heavy cream and season with salt and pepper.
7. 7
   Heat through and serve garnished with chives.