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1
Trim the leeks.
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2
Cut off roots and tips and most of the dark green.
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3
Wash leeks thoroughly by cutting in half lengthwise and letting the water flow through the layers.
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4
Drain.
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5
Slice the leeks crosswise, into 1/4 inch slices.
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6
You should have about 2 cups.
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7
Combine the chopped onion with the leeks.
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8
Melt butter or margarine in a 5-quart Dutch oven.
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9
Saute leeks and onions but do not brown because this will discolor the soup.
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10
It should be a nice creamy white.
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11
Peel the potatoes and cut into 1/2-inch cubes.
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12
You should have about 2 cups.
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13
Add potatoes, salt, pepper and chicken broth to the leek mixture.
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14
Bring to a boil, reduce heat and simmer, covered, 45 minutes.
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15
The potatoes should be almost mushy.
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16
Remove from heat.
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17
Put the potato-leek mixture into blender container, 2 cups or so at a time.
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18
Blend at low speed, until mixture is smooth.
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19
You should have about 5 cups of puree.
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20
In a small saucepan, heat milk until bubbles form around edge of pan.
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21
Remove saucepan from heat.
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22
Add the hot milk to the potato-leek mixture and mix well with a wire whisk.
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23
Refrigerate, covered, 6 hours or overnight.
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24
Before serving, gradually add light cream; mix well.
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25
Pour into 8 chilled soup cups; top with 1 tablespoon snipped chives.
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26
Surround with crushed ice.
