2 tablespoons butter
2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
2 russet potatoes, peeled and cut into small chunks
1 quart low-sodium chicken stock
1/2 cup heavy cream
Salt and freshly ground black pepper
Chopped fresh chives, for garnish
Special Equipment: an immersion blender, or blender
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