4 leeks, finely chopped
1 onion, finely chopped
1/4 cup butter
3 cups of chicken stock
1/4 cup instant potato flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup light cream or top milk
parsley flakes
paprika

Wash and remove tough green parts of leeks. Melt half of butter; add finely chopped leeks and onions. Cook until soft but not brown. Add chicken stock.

Cook 15 minutes or until onions and leeks are thoroughly cooked. Rub through a coarse sieve. Add potatoes, remaining butter, salt and pepper to first mixture. Hear but do not boil. Cool. Add cream. Serve hot or icy cold, garnished with parsley and paprika.

Makes 4 servings.

Submitted by: Susan Barrett