Preparation:
Cook leeks and onion in butter until tender, but not brown. Add potatoes, broth and salt. Cook, covered 35 to 40 minutes. Rub through fine sieve; return to heat, add milk and light cream. Season to taste. Bring to boiling. Cool; rub through very fine sieve. When cold, add whipping cream. Chill before serving. Garnish with snipped chives. Makes 10 servings.