2 leeks
1 small onion, sliced
2 tbsp. butter or margarine
3 small potatoes, peeled and sliced
2 c. chicken broth
1 tsp. season salt
1 c. whipping cream
White pepper, to taste
Snipped chives

Remove tops of leeks and slice. In 2-quart saucepan, cook leeks and onion in butter or margarine until vegetables opaque. Stir in sliced potatoes, chicken broth, white pepper and season salt. Bring to boiling. Reduce heat; cover and simmer for 35 to 40 minutes or until potatoes are very tender. Place half of the mixture in blender container or food processor, in two batches, or use immersion blender right in saucepan. Blend until smooth. Add back to saucepan and stir in milk. Season to taste with additional salt and white pepper. Bring to boil, stirring frequently. Cool. Stir in whipping cream. Cover and chill thoroughly before serving using snipped chives as garnish. Crusty bread and butter are a wonderful accompaniment.

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