2 tbsp. butter
3 tbsp. water
3 leeks, sliced
2 potatoes, sliced
4 c. chicken broth
Salt and pepper
1 c. half & half cream
2 tbsp. chives, chopped

Simmer butter, water, and leeks 5 minutes. Add potatoes and chicken broth. Simmer 15 to 20 minutes. Puree mixture in blender, half at a time. Add salt and pepper to taste. Stir in cream. Heat or chill. To serve, garnish with chives. For a hot variation, add carrots and onions with potatoes.