Another recipe from Rick Stein's Food Heroes.
Use curly parsley, chop parsley roughly.
Melt butter in a pan and add the parsley and chopped leeks. Gently fry the vegetables, add potatoes and add light chicken stock. I guess this could be a vegetable stock or even water. Simmer.
While the soup is simmering mix chives and cream*.
Add fresh parsley in the last minute of cooking and liquidize the soup in a food processor.
Back into the pan, add double cream, salt and black pepper. Serve with a spoon of chives-cream in the soup.
*) Stein doesn't say what kind of cream. It's quite difficult to buy good fatty cream in The Netherlands.
**) See above. Double cream is not available in The Netherlands. Slagroom is not fatty enough.