6 leeks
1/3 c. butter
2 c. thinly sliced potatoes
4 c. chicken broth
Salt & pepper to taste
1 c. heavy cream

Remove stem ends and tops of leeks leaving about 2 inches green. Melt butter and saute chopped leeks about 5 minutes. Add potatoes and chicken stock, cook over medium heat until potatoes are tender. Force through a sieve or put into blender to make smooth. Add cream. Season to taste. Garnish with chopped parsley or chives. Can be served hot or chilled. Yields about 2 quarts.