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1
Heat the oil in a large heavy saucepan over medium heat.
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2
Add the leeks and cover.
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3
Cook, gently shaking the pot from time to time, for about 15 minutes, or until the leeks are softened and golden.
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4
Add the stock, potato, and celery and bring to a boil, stirring often.
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5
Season with salt and pepper.
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6
Cover, reduce the heat to medium-low, and simmer for 30 minutes, until the vegetables are tender.
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7
Remove the pan from the heat and let cool slightly.
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8
In batches, puree in a blender with the lid ajar.
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9
Season with salt and pepper and cool completely.
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10
Stir in the cream.
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11
Cover and refrigerate at least 3 hours, or until well chilled.
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12
Ladle into soup bowls, sprinkle with chives and black pepper, and add a drizzle of cream.
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13
Serve chilled.
