|Leeks||2 , minced (White Part Only)|
|Onion||1 , minced|
|Potatoes||4 , peeled, thinly sliced|
|Chicken stock||4 Cup (64 tbs)|
|Light cream||2 Cup (32 tbs)|
|Chopped chives||1⁄2 Cup (8 tbs)|
In a stockpot, melt butter; saute" leeks and onion until tender, but not golden.
Add potatoes and chicken stock; simmer for 20 minutes or until vegetables are tender.
Pour into blender and blend until smooth.
Pour into large container and stir in cream.
Cover and refrigerate until chilled.
Serve garnished with chives.
Makes 6 to 8 servings.