|Chicken stock||2 Pint|
|Medium cream||1⁄2 Pint|
|Chopped chives/Parsley||1 Tablespoon|
Slice leeks and onions and fry in butter until just turning golden.
Add peeled and sliced potatoes, chicken stock and salt.
Bring to boil; reduce heat, cook 35 to 40 minutes; cool.
Place about half the cooled mixture in blender, blend on high speed 1 minute, repeat with remaining half.
Pour mixture back into saucepan, add milk and half the cream.
Season to taste, bring to boil; cool.
Put quarter of mixture into blender.
Blend on high speed 30 seconds.
Repeat until all mixture is blended.
When cold, stir in remaining cream; refrigerate