1 lb. leeks
1/2 c. chopped onion
1 lb. potatoes, peeled, diced in 1/2 inch cubes
Ground pepper
2 (13 3/4 oz.) cans clear chicken broth
2 c. milk
1 c. chilled light cream
1/2 c. snipped chives
Crushed ice

Trim leeks, leaving some green. Wash thoroughly and drain. Slice crosswise 1/4 inch thick. Combine with onion and saute in butter in a 5-quart kettle until soft and golden (do not brown). Add potatoes, pepper and broth to kettle. Boil, reduce heat and simmer, covered 45 minutes or until potato is very soft. Process or blend in small batches until smooth.

In saucepan, scald milk and remove from heat. Add hot milk to potato-leek mixture and whisk smooth. Refrigerate, covered, 6 hours or overnight. Before serving, gradually add cream, mixing well. Pour into 8 chilled soup cups, top with 1 tablespoon chives. Surround with crushed ice.