4 leeks, white part sliced
1 med. onion, sliced
1/4 c. sweet butter
5 med. potatoes, thinly sliced
1 qt. chicken broth
1 tbsp. or less salt
3 c. milk
2 c. heavy cream
Chopped chives

1. In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, broth and salt and boil 35 minutes or until very tender. Puree in an electric blender.

2. Return blended mixture to kettle, add milk and 1 cup of the cream and bring to a boil. Cool and blend again. Chill.

3. Add remaining cream. Chill thoroughly and serve garnished with chives. 8 or more servings.