Instructions: Melt butter in heavy stockpot. Add leeks and onions, sauteing until tender. Do not brown. Add potatoes, bay leaf and chicken stock, simmering on low heat until potatoes are tender, about 45 minutes.

Remove bay leaf. Puree the soup in food processor or blender. Return to heat. Add light cream, season with salt and pepper. Chill if making vichyssoise.

When ready to serve, stir in heavy cream and garnish with chives. If serving warm, add slightly less heavy cream, between 1 and 2 cups.

This recipe yields 6 servings.

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