|Sliced onion/5 leeks||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Thinly sliced potatoes||3 Cup (48 tbs)|
|Hot water||1 Cup (16 tbs)|
|Chicken bouillon cubes||4|
|Milk||3 Cup (48 tbs)|
|Thin cream||1 Cup (16 tbs) (Half And Half)|
|Shredded sharp american cheese||2 Cup (32 tbs)|
|Chives/Parsley/green onion tops||2 Tablespoon|
Peel onions and slice or cut roots and tops from leeks, leaving 2" above white part and slice thin.
Melt butter in saucepan; add onions; cook slowly until tender but not brown.
Add potatoes, water, one chicken bouillon cube.
Cover and cook over medium heat until potatoes are tender, stirring occasionally.
Press potatoes with liquid through sieve or blend with electric blender, adding 2 C.of milk.
Pour back into pan and add remaining milk and cream with the 3 bouillon cubes and cheese.
Stir over low heat until cubes and cheese are melted.
Add salt to taste and serve piping hot topped with minced chives, parsley or green onion tops.
Soup may be served chilled by adding a little extra thin cream to make desired consistency.