2 med. leeks, white part only, chopped
1 med. onion, chopped
1 1/2 to 2 qts. chicken broth
5 to 7 lg. potatoes (red are best)
1 pt. half & half
1/2 pt. heavy cream
4 tbsp. butter

Saute chopped onions and leeks in butter until soft. Do not brown. Add peeled and cubed potatoes, cover with enough chicken broth and cook until potatoes are soft. Puree contents of pot using a blender to your pureed veggies. Add half and half and cream. Heat but DO NOT BOIL. If too thick, add a bit more broth. For a heartier soup you can add more cooked, cubed potatoes.