1 c. chopped leeks
4 potatoes, peeled
4 c. chicken broth
1 c. light cream
1 c. milk
Pepper
Grated cheese

Saute leeks in butter. Add potatoes and leeks to soup pot with chicken broth. Remove from heat and puree 1/2 of the soup. Return all to heat. Add light cream and milk. Sprinkle with pepper and cheese.