French Vichyssoise Soup (cold potato and leek)

4 cups potatoes, peeled and chopped
500g leeks or onions, thinest sliced
2 L chicken stock
1 tsp salt
pepper
1 cup cream
3 Tbs chives or parsley, finely cut

Simmer potatoes, leeks, stock and salt, partially covered for 40-50mins or until vegetables are tender. Sieve into bowl and pour back into pan. Season with salt and pepper and stir in cream (don't use blender or it will be too smooth). Chill until very cold. Serve garnished with chives.

*can be served hot.