3 lbs. sweet potatoes
1 leek, sliced and washed
1/2 stick butter
1 onion, sliced
1/4 c. chopped chives
5 c. chicken stock
1 c. cream
Salt and pepper to taste

Bake the sweet potatoes in a preheated oven at 375 degrees for 1 hour or until soft. Let cool and peel.

Cook the leeks and onions with the butter in a pot for a few minutes. Add chicken stock, salt and pepper. Place in a food processor and add the peeled sweet potatoes and puree all together.

Return to pot and add cream. Adjust seasoning and consistency. Refrigerate a few hours until well chilled. If too thick, add more stock of Half and Half until desired consistency. Stir in chopped chives and serve.