|Leeks/1 large bunch green onions white part only||4 , finely chopped (Use White Part Only)|
|Onion||1 Large, thinly sliced|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Chicken broth/6 bouillon cubes to 4 cups boiling water||1 Quart (Regular Strength)|
|Potatoes||3 Large, peeled and thinly sliced|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Milk||1 Cup (16 tbs)|
|Chopped chives/Green onion tops||1 1⁄2 Tablespoon|
Over low heat, cook leeks or green onions and sliced onion in butter until soft, but not browned.
Add chicken broth and potatoes and cook, covered, until potatoes are tender, about 20 minutes.
Press through a fine wire strainer, or blend smooth in an electric blender.
Pour in cream and milk and season to taste with salt and pepper.
If too thick, thin with additional milk.