Leek And Potato Soup

3 medium-size leeks, white part and a bit of tender green
1 medium onion
2 tablespoons butter
4 medium potatoes, preferably baking variety
4 cups chicken broth
1 to 2 cups cream
Salt and white pepper to taste
Chopped chives for garnish

• To make soup: Mince leeks and onion.
• In large pot, sauté in butter for 3 minutes.
• Peel and very thinly slice potatoes.
• Add potatoes and chicken broth to leek
• Simmer, covered, for 15 minutes, or until potatoes are tender.
• Leave chunky or puree in food processor or with immersion blender.
• To serve hot: Add cream, salt and pepper to taste. Warm through before garnishing with chives.
• To serve cold: Cool mixture slightly. Puree in processor or blender. Add cream. Chill thoroughly (several hours or longer).
• Serve in cups or bowls, sprinkled with chopped chives.

8 (1-cup) servings