|Leeks||4 , sliced (No Tops)|
|Onion||1 Medium, sliced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Potatoes||5 Medium, peeled and thinly sliced|
|Chicken broth||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Snipped chives||1 Tablespoon|
In saucepan cook leeks and onion in butter till tender but not brown; add potatoes, broth, and 1 tablespoon salt.
Cook for 35 to 40 minutes.
Rub through fine sieve.
Return to heat; add milk and light cream.
Season to taste.
Bring to boiling.
Cool; rub through very fine sieve.
Stir in whipping cream.
Chill thoroughly before serving.
Garnish with chives.