Instructions: Sweat leeks, potatoes and corn with butter for 10 minutes in a pot. Cover with chicken stock. Simmer 30 minutes. Add cream and continue to simmer 5 more minutes. Remove from heat. Puree in a blender and then strain through a chinois or sieve. Taste and adjust seasonings with salt and pepper. Divide among soup bowls and garnish with a dollop of caviar.

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