4 lg. Idaho-type potatoes, peeled and sliced
4 lg. leeks, washed and sliced
2 stalks celery, sliced
1 Bermuda onion, sliced
1 c. water
Salt
Dash white pepper
4 c. chicken stock
1 1/2 c. light cream
1/4 c. heavy cream
Sm. bowl of chopped fresh chives

Put the sliced vegetables in a heavy pan. Add the water, salt, and pepper. Bring the water to a boil, cover the pan and cook very gently, stirring occasionally, until all the vegetables are soft. Stir in the chicken stock. Puree the mixture in an electric blender. Correct the seasoning if necessary. Chill thoroughly. Stir in the light cream and the heavy cream. Serve very cold and garnish the top of each serving with chopped chives.

The soup can be made several days in advance of serving, as long as no cream is added. Add the cream immediately prior to serving.