4 c. peeled & coarsely chopped potatoes
3 c. thinly sliced leeks (white part plus 2" of green) or sub. 3 c. thinly sliced onions
2 qt. chicken stock, fresh or canned or sub. water or a combination of chicken stock & water
1 tsp. salt
Freshly ground black pepper
1/2 c. heavy cream
3 tbsp. finely cut fresh chives or finely chopped fresh parsley

In a heavy 6 quart saucepan or a soup kettle, simmer the potatoes, leeks, chicken stock and salt partially covered for 40-50 minutes or until the vegetables are tender. Force the soup through a food mill or sieve into a mixing bowl and then pour back into the pan. Season the soup with salt and a few grindings of pepper and stir in the cream.

Before serving, return the soup to low heat and bring it to a simmer. Ladle the soup into a tureen or individual soup bowls. Serve garnished with fresh chives or fresh parsley.