Vichyssoise

Chop finely the leeks. Peel, cut the potatoes in quarters and leave in cold water. Sweat the leeks in butter and add the potatoes, season with salt and pepper and cover with the chicken stock. Simmer until the potatoes are soft. Blend the soup and pass it through a fine sieve. Add cream, mix well and adjust seasoning. Chill in the fridge and serve with bread.