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1. Add butter to stockpot. Melt over medium heat.
2. Sauté leeks 5 minutes, or until soft.
3. Season with salt.
4. Sprinkle leeks with flour. Sauté 1 minute.
5. Stir in water and diced potatoes. Bring to a boil over medium-high heat.
6. Reduce heat to low. Simmer 25 minutes.
7. Spoon potatoes and leeks into blender with ½-cup soup broth.
8. Puree until smooth.
9. Return to stockpot. Stir in whipping cream.
10. Add the cream just before serving.
11. Garnish single soup servings with fresh chives.
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