|Unsalted butter||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Leeks||1 Cup (16 tbs), diced|
|Milk||2 Cup (32 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|White pepper||To Taste|
|Potatoes||3 Cup (48 tbs), thinly sliced|
|Whipping cream||2 Cup (32 tbs)|
|Chives||2 Tablespoon, chopped|
|Chicken stock/Canned chicken broth||4 Cup (64 tbs)|
Melt the butter in a heavy saucepan.
Add the leeks and onion and saute over medium heat until the vegetables are tender.
Do not brown.
Add the potatoes, bay leaf, chicken stock, and water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes or until the potatoes are soft.
Discard the bay leaf.
Puree the soup in a food processor or blender.
Return to the heat and add the milk.
Simmer for 10 minutes.
Add salt and white pepper to taste.
Taste for seasoning after the soup is chilled.
Stir in the cream just before serving.
Garnish with the chopped chives.