|Potatoes||3 Medium, peeled and sliced|
|Leeks||3 Medium, peeled and sliced|
|Canned chicken broth||5 3⁄4 Cup (92 tbs)|
|Light cream/Evaporated milk||1 Cup (16 tbs)|
|Chopped chives||1 Teaspoon|
In large saucepan, combine potatoes, leeks and chicken broth.
Cover and simmer about 15 minutes or until tender.
Process in blender until creamy. Cool.
Add cream and salt; chill.
Serve garnished with chopped chives.
If desired, substitute 6 cubes or teaspoons chicken bouillon and 5 3/4 cups water for chicken broth.