4 c. peeled and coarsely chopped potatoes
3 c. thinly sliced leeks (1 white or 2 green) or 3 c. thinly sliced onion
2 qt. chicken stock (or bouillon made to 2 quarts)
1 tsp. salt
Pepper to taste
1/2 c. light cream (or milk)
3 tbsp. finely cut chives

Simmer first four items, 40 to 50 minutes until tender. Smush or sieve. Season (chives) stir in cream right before serving.