3 tbsp. butter
3 leeks, chopped (white part only)
2 med. to lg. onions, chopped
4 shallots, chopped
4 c. chicken broth
1 1/2 c. heavy cream
1 bunch chives, chopped

Melt butter in a 6 quart saucepan. Add the leeks, onions and shallots. Saute until they are soft but not brown. Add the broth and bring to a boil. Cover, lower the heat and simmer for 30-40 minutes. Puree in small batches in a blender or food processor. Return to the pan and stir in cream, chives (save a few for garnish), salt and pepper to taste. Heat thoroughly, but do not bring to a boil. Top with fresh chives.