4 leeks (cut in pieces)
1 onion, chopped
3 c. diced potatoes
4 chicken bouillon cubes
Few sprigs of chives, parsley & celery leaves
Salt & pepper
3 tbsp. butter
1 c. heavy cream
1 c. milk

Boil the leeks, onion, potatoes, chicken bouillon, herbs and salt and pepper in 3 cups water. When tender, pour into blender and puree. Return to pan and blend in butter, cream and milk. Simmer for awhile and enjoy.