3 finely chopped leeks
2 finely chopped med. onions
2 tbsp. butter
1/2 bay leaf
3 c. chicken broth
5 med. potatoes, peeled and sliced
1 1/2 tsp. salt

In a 3 quart pan, saute leeks and onions in butter until transparent. Add bay leaf, broth, potatoes, and salt. Cover and simmer 40 minutes. Remove bay leaf; puree mixture and chill. 1 tbsp. Worcestershire sauce Salt and pepper to taste 2 c. chopped parsley 1 1/2 c. chicken broth

When mixture is cold, stir in cream and seasonings. Puree parsley with broth and stir into mixture. Chill.