4 leeks (white part), thinly sliced (2 1/2 c.)
1 med. onion, thinly sliced
1/4 c. butter
5 med. potatoes, thinly sliced (about 4 c.)
4 c. chicken broth
2 tsp. salt
2 c. milk
2 c. light cream
1 c. whipping cream
Snipped chives

Cook leeks and onion in butter until tender, but not brown. Add potatoes, broth and salt. Cook, covered 35 to 40 minutes. Rub through fine sieve; return to heat, add milk and light cream. Season to taste. Bring to boiling. Cool; rub through very fine sieve. When cold, add whipping cream. Chill before serving. Garnish with snipped chives. Makes 10 servings.