2 tbsp. butter
1/2 c. chopped leeks (white part only)
1/2 tsp. chicken stock base
1 (10 1/2 oz.) can condensed cream of potato soup, undiluted
1 c. half and half
1/2 c. milk
Chopped chives for garnish

Early in day: In medium skillet over medium heat, cook leeks in hot butter for 5 minutes. Add chicken stock base and 2/3 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in undiluted soup, half and half and milk. Chill.

Just before serving: In covered blender at low speed, blend soup 30 seconds or until smooth. Garnish with chives. Makes 3 1/2 cups or 4 servings.