Peel the onion and dice it into 1/2-inch pieces. Cut the leeks into 1/2-inch thick slices. Peel the potatoes and dice them into 1/2-inch pieces as well.

In a large pot, heat a little olive oil and sauté the onions without browning them for 2 minutes.

Add the leeks and do the same. Finish with the potatoes, cooking them for 5 minutes while stirring constantly.

Cover with broth until it is about 1/2 inch above the vegetables. Bring to a boil, cover, and cook for 25-30 minutes.

Meanwhile, let's prepare the herb cream: Boil a small pot of water, blanch the herbs for a few seconds, then plunge them into cold water.

Do the same for the garlic clove, but blanch it for 2 minutes.

In a cylindrical container, pour the very cold heavy cream, add the garlic and herbs, and blend while stirring to incorporate air until you get a slightly grainy cream. (If you blend too much, you'll get butter!)

Once the vegetables are very tender, blend everything off the heat for a few minutes to get a smooth soup. Add 2 tablespoons of the herb cream, and return to low heat, mixing well. Adjust the seasoning.

Plate your dishes: In a deep soup bowl, pour the soup, add a nice dollop of herb cream. Top with a few sprigs of chives.

Serve before the cream melts!