|Leeks||4 , finely chopped|
|Onion||1 Medium, chopped|
|Chicken bouillon||3 Cup (48 tbs) (Or Consomme)|
|Dehydrated mashed potato powder||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chives||1 Tablespoon, chopped|
Saute leeks and onion in 2 tablespoons butter until tender, but not brown.
Put in soup pot with chicken bouillon.
Cook about 15 minutes; strain through sieve.
Add' dehydrated potatoes, stirring until smooth.
Season with salt, pepper, 1 tablespoon butter and light cream.
Heat over low heat (do not boil).
Cool soup before chilling in refrigerator and serve ice cold.
Garnish with chives or paprika.