4 leeks, sliced (white part only)
1 med. onion, sliced
2 tbsp. butter
5 med. potatoes, peeled and sliced
1 qt. chicken broth or 1/2 broth and 1/2 water
1 tbsp. salt
2 c. milk
2 c. coffee cream
1 c. whipping cream
Chives, chopped

In a large saucepan, saute leeks and onions in butter until golden. Add potatoes, broth and salt. Simmer for 35-40 minutes. Put mixture in blender and puree until smooth. Return to saucepan and add milk and coffee cream. Heat soup thoroughly. Cool and return to blender. Refrigerate. Before serving, blend in whipping cream. Garnish with chives. Can be made day ahead. Yields 8-10 cups.