4 c. peeled & coarsely chopped potatoes
3 c. thinly sliced leeks (white part & 2" of green or thinly sliced onions)
1 tsp. salt
2 qt. chicken stock (fresh or canned)
Dash pepper
1/2 c. heavy cream
3 tbsp. finely cut fresh chives or parsley

In heavy 6 quart saucepan, simmer potatoes, leeks (onions), stock and salt partially covered for 40 to 50 minutes. Blend in blender briefly with heavy cream. Season with salt and pepper. Chill well and serve garnished with chives or parsley.