2 c. thinly sliced leeks (white part)
1 c. thinly sliced onions
1/4 c. sweet butter
6 c. chicken broth
5 1/2 c. thinly sliced potatoes
1 tbsp. salt
1/2 c. chopped celery
3 c. milk
1 qt. light cream
Chopped chives

In a large heavy saucepan, saute leeks and onions in butter until transparent. Add broth, potatoes, salt and celery. Cover and cook until potatoes are very soft. Puree soup in blender. Chill.

Before serving, blend in milk and cream. Sprinkle with chives. Makes 10 to 12 large servings.