Makes 8 to 10 servings


4 medium leeks, sliced (white part only)
1 medium onion, sliced
1/4 cup butter or margarine
2 pounds potatoes, peeled and thinly sliced (about 6 medium)
4 cups chicken broth
2-1/2 cups milk
2 cups half-and-half or light cream
Chopped chives (optional)


  1. Sauté leeks and onion in butter in large saucepan. Add potatoes and broth. Bring to a boil. Reduce heat; simmer 30 minutes or until potatoes are very tender. Place potato mixture in food processor or blender container. Cover; process until smooth. Return mixture to saucepan. Add milk; season with salt. Bring mixture to a boil; remove from heat. Cool. Strain mixture through fine sieve. Add half-and-half to strained mixture; chill. Spoon soup into chilled bowls or cups. Sprinkle with chives, if desired.

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