leeks, washed and sliced (1½ c.)
potatoes, peeled and sliced (1½ c.)
c. chicken stock or broth
tsp. white pepper
salt to taste
c. heavy cream
tsp. fresh chopped chives
Cut tops off leeks, using only white and pale green parts. Melt butter in lg. pot and add leeks. Simmer 5 min. until leeks wilt. Add potatoes, stock, pepper, and salt; bring to a boil. Reduce heat, cover, and simmer for about 35 mintues. Uncover and cook 10 more minutes to reduce liquid to about 3 cups. Place in blender or food processor to liquefy. Strain and add cream. Taste for seasoning and refrigerate. If too thick, dilute with milk. Serve chilled; garnish with chives.