Crème Vichyssoise Glacee

• 6 leeks
• 2 tablespoons unsalted butter
• 6 medium potatoes, peeled and finely sliced
• 2 pints chicken stock
• 1/4 teaspoon ground mace
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup heavy cream
• fresh chives, for garnish

1. Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
2. Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
3. Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
4. Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

leeks, unsalted butter, potatoes, chicken, ground mace, salt, black pepper, heavy cream, fresh chives

Taken from www.food.com/recipe/cr-me-vichyssoise-glacee-255235 (may not work)