2 Leeks Sliced thin, White part only, discard root end and feed the leafy green end to chickens if you have any.

8 Medium Purple Potatoes Sliced thin (keep the skins on the potato, my mom said it was good for you)

Clump fresh chives chopped into small pieces or 2 healthy pinches of dried chives

Clump Fresh Parsley or two healthy pinches of dried parsley

6 cups Uncaged Free Range Chicken stock (my chickens thank you) or vegetable stock if you want it totally vefetarian

1 Cup Whipping Cream (entire small container)

1 Shallot, minced (chopped into itty bitty bits)

Olive Oil

Kosher salt to taste

Heat 2 tablespoons Olive oil in a Dutch Oven or Soup pot at medium heat. Give the oil 2 mins. to heat up, throw the shallots into the pot. Saute shallots until opaque (soft). Turn up the flame to high. Add chicken stock and purple potatoes to the shallots. Chop the chives and parsley leaves only, through out the stems, add to the soup. Cook the everything until soft to the taste, add salt, taste again, add more salt. Pour the whipping cream into the pot, take a immersion blender and blend the mixture until smooth. If you do not have a immersion blender dump the mixture into a food processor and mix until smooth. Taste the mixture, add salt, taste again. Ladle into bowls top with pinch chives, serve.