Chilled Creamy Leek and Potato Soup

Clean the leeks thoroughly, removing the tough green parts and roots. Slice the white and light green parts thinly. Peel and dice the potatoes into 2 cm cubes.

In a large pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Sweat them gently for 8-10 minutes until very soft and translucent, but not browned.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until the potatoes are very tender.

Remove the pot from the heat and let it cool slightly. Using an immersion blender, or transferring to a regular blender (in batches), purée the soup until perfectly smooth.

Stir in the heavy cream, salt, and white pepper. Taste and adjust seasoning as needed.

Cover the soup and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled (ideally around 4°C).

Serve the Chilled Creamy Leek and Potato Soup in bowls, garnished with freshly chopped chives.