2 leeks
1 sm. onion, sliced
2 tbsp. butter
3 sm. potatoes, peeled and sliced (2 1/2 c.)
2 c. chicken broth
1 tsp. salt
1 c. whipping cream
Snipped chives

Remove tops of leeks; slice leeks (2/3 cup). In 2-quart saucepan, cook leeks and onion in butter until vegetables are tender, but not brown. Stir in sliced potatoes, chicken broth and salt. Bring to boiling. Reduce heat; cover and simmer for 35 to 40 minutes or until potatoes are very tender.

Place half of the mixture in blender container or food processor. Cover and blend until mixture is smooth. Pour into bowl. Repeat with remaining mixture. Return all mixture to saucepan. Stir in milk. Season to taste with additional salt and white pepper. Bring to boiling, stirring frequently. Cool. Stir in whipping cream. Cover and chill thoroughly before serving. 4-6 servings.