3 med. potatoes (pare and dice)
2 leeks, wash and dice leaving some green
1 can chicken broth
1 1/2 tsp. butter
1 tsp. salt
1/3 tsp. white pepper
1 1/2 c. light cream
2 tbsp. snipped chives, 1/4 tsp. paprika (garnish)

Heat broth to boiling in a saucepan. Add potato and leek and cook, covered, for 20 minutes or until vegetables are tender. Put in blender and puree. Return to saucepan; add and stir in butter, salt, white pepper, and cream. Heat thoroughly, stirring occasionally. Garnish with chives and paprika. Serve hot.