4 leek or 1 lg. bunch green onions
1 lg. onion, chopped (do not short change the amount of onion used)
1 qt. chicken broth (I use 2 cans Swansons chicken broth plus 2 chicken bouillon cubes and enough water to make 1 qt.)
1/4 c. butter (I always use butter)
3 plus lg. potatoes, peeled and cubed (I usually use 5-6 potatoes depending on size)
1 pt. half and half or 1 c. heavy cream and 1 c. milk
Salt and pepper
Chives to garnish

I always use green onions since leek is expensive and hard to find and I like the taste of the soup with green onions

Saute onions (both) in the butter until soft. Add chicken broth and diced potatoes. Cook until the potatoes are tender, about 20 minutes. When cool enough to handle, puree in a blender until smooth. Add half and half and season to taste. Chill thoroughly. Serve topped with chives. Makes 6-8 cups.