1. Cut chicken in half, combine in large saucepan with water, onions, bay leaves, and peppercorns. Bring to the boil, reduce heat, cover, simmer for 2 hours, strain, reserve stock. You will need 1½ liters (6 cups) of stock for this recipe. Remaining stock can be cooled and frozen for future use.

2. Peel and roughly chop potatoes. Trim leaves from leeks, chop white part roughly; wash, drain well.

3. Combine potatoes, leeks and reserved stock in large saucepan, bring to the boil, reduce heat, simmer covered 40 minutes.

4. Blend or process soup until smooth; strain. Return to saucepan, stir in cream, reheat gently without boiling. Serve topped with chives.