Ingredients

• 1 lb leeks
• 1 medium onion
• 1/4 c butter
• 1 lb potatoes pared and cubed
• 1/2 t salt
• 4 c chicken broth
• 2 c whole milk
• 1 c light cream
• dash white pepper

Directions

1. Saute onions and leeks over medium heat until soft and golden. Add potatoes, salt, pepper and chicken broth. Bring to a boil. Reduce to simmer and cook until potatoes are cooked. Blend soup in a blender or Cusinart. Heat the milk, add the potato mixture and mx with a whisk. Refrigerate overnight. Gradually add cream before serving. Serve cold or hot.

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