Cream of Chicken Soup

I use those spindly little dwarf – or baby – leeks (speciality of the sprauncier supermarkets), but ordinary, still slender, leeks, just very finely sliced, would do. In either case, discard most of the green part: you want this creamily white, not a pale, lurid lime green. I happily use my Italian chicken stock cubes here: half of one in 300 ml water will be fine.