Vichyssoise Cold Potato Soup

I make this soup and actually serve it hot.
It's good with some crumbled bacon as garnish.

Ingredients:
4 tb Butter
2 1/2 lb Clean leeks (cut in half
2 1/2 lb Potato; bakers (1/4 and
1 1/2 quart Chicken stock
1 1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 3/4 cup Heavy cream
1 tb Chives

Directions:
In a large pot, melt butter over low heat,
add the leeks, cover and cook 10 minutes,
stir occasionally, add potatos, stock, and salt.
Cover and let cook until the potatos are soft,
In a food processor puree the soup in batches.
Place all of soup in a large container,
add heavy cream and black pepper,
refrigerate atleast 2 hours before serving.
Sprinkle with chives to serve.