Melt the butter over low heat. Add the leek, celery, and cover with a lid. Let steam for 15 minutes until soft.
Add the potatoes and chicken broth. Season to taste with salt and freshly ground black pepper.
Wait for everything to boil and simmer for about 15 minutes, until the potatoes are very soft. In batches, blend everything and add the cream. Stir. Place it in a container to cool and refrigerate for at least 2 hours.
To serve, garnish with a bit of chopped chives and serve very cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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