4 leeks, white part, finely sliced
1/4 c. finely chopped onion
1/4 c. butter
5 med. sized potatoes (Idaho variety)
1 carrot
1 qt. chicken stock
1 tsp. salt
2 c. milk
3 c. cream

Saute leeks and onion in butter until yellow and soft. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil, cover, reduce heat, and simmer until potatoes and carrot are soft. Mash and rub through a fine strainer or process in blender or food processor. Return to heat and add the milk. Season to taste and cool. Add cream and chill thoroughly. Serve in very cold cups with a sprinkling of finely chopped chives. Best served very cold. For 8.