2 lg. onion, thinly sliced
6 med. potatoes, diced
4 c. chicken broth
1 tsp. salt
1 c. sour cream or light choice half and half
2 c. milk
1 tbsp. chopped chives

In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Puree mixture in a blender or food processor. Return to saucepan. Stir in sour cream, milk and chives. Heat gently. Makes 8 1/2 cups.