Put the butter to melt over low heat. Add the leek, the celery, and cover with the lid. Let them steam for 15 minutes until soft.
Add the potatoes and the chicken broth. Season to taste with salt and freshly ground black pepper.
Wait for everything to boil and cook over low heat for about 15 minutes, until the potatoes are very soft. In batches, pass everything through the blender and add the cream. Stir. Put it in a container to cool and leave in the refrigerator for at least 2 hours.
To serve garnish with a little 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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