3 med. leeks (white part only), chopped
1 c. chopped onion
1/2 lb. potatoes, peeled and chopped
2 c. chicken broth
1 c. heavy cream
2 tbsp. butter

Saute leeks and onions in butter until soft. Add potatoes and chicken broth; simmer 15-20 minutes or until potatoes are soft. Puree in food processor until smooth. Pour soup into saucepan and add heavy cream. Simmer for a few minutes and serve.