5 lg. baking potatoes, peeled and diced
1 whole leek
2 qt. chicken stock
1 sm. white onion
1 pt. heavy cream or half & half
Salt and white pepper
2 green onions, sliced thin for garnish

Rinse potatoes and pat dry. Wash leek to remove any trace of grit, slice into thin one inch strips. Place stock in a large heavy kettle. Bring to a boil, then add potatoes, leek and onion. Cook over medium heat 10 minutes. Reduce heat to low and cook an additional 15 minutes or until potatoes are tender.

Heat cream and slowly stir into hot soup mixture. Cook over low heat 5 minutes, whisking often. Season to taste with salt and pepper. Garnish with green onions.