4 c. peeled and coarsely chopped potatoes
3 c. thinly sliced onions or leeks
2 qts. chicken stock, fresh or canned
1 tsp. salt
Freshly ground black pepper
1/2 c. heavy cream
3 tbsp. finely cut fresh chives or finely chopped fresh parsley

In a heavy 6 quart saucepan, simmer the potatoes, leeks, chicken stock and salt partially covered for 40 to 50 minutes or until the vegetables are tender. Force the soup through a food mill or sieve into a mixing bowl and then pour back into pan. Season the soup with salt and a few grindings of pepper, and stir in the cream. Before serving, return the soup to low heat and bring it to a simmer. Ladel the soup into the tureen or soup bowls. Serve garnished with fresh chives or fresh parsley.