PREPARATION:

1. Melt butter in large saucepan over medium heat. Add leeks; cook and stir until limp.
2. Add potatoes and Chicken Broth to saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes or until potatoes are tender.
3. Add cream cheese cubes to potato mixture; melt over low heat, stirring constantly.
4. Process soup in small batches in food processor or blender until smooth. Return soup to saucepan. Stir in milk, half-and-half, salt and pepper.
5. To serve soup hot, cook soup over medium-high heat until bubbly; garnish and serve immediately. To serve soup cold, pour into large bowl; refrigerate at least 6 hours or overnight. Garnish just before serving.