4 tbsp. butter
5 lg. leeks, washed, thinly sliced
1/2 lb. mushrooms, thinly sliced
4 c. chicken stock
Salt and pepper
4 med. white potatoes, peeled and diced
1 c. light cream or milk
Chopped chives for garnish

In large saucepan, melt butter and saute leeks and mushrooms about 5 minutes, stirring constantly. Add chicken stock, salt, and pepper. Bring to a boil. Add potato, simmer (partially covered) for 30 minutes; cool. Blend in food processor or blender until smooth. Add cream or milk.