4 leeks or 1 1/2 c. minced onion
3 c. peeled and sliced potatoes
3 c. boiling water
4 chicken bouillon cubes
3 tbsp. butter
1 c. half and half or whipping cream
1 c. milk
1 tsp. salt
1/4 tsp. pepper
2 tbsp. minced chives
1/4 tsp. paprika

Cut leeks and 3 inches of their green tops into fine pieces; cook with potatoes, covered, in boiling water about 40 minutes or until tender. Press, without draining, through fine sieve into double boiler. Add bouillon cubes and next 5 ingredients. Mix well; reheat. Chill. Serve very cold, top with chives and paprika. Yield: 6 servings.