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Leek Potato Soup

2 large leeks                                        3 c chicken stock

1 onion, finely chopped                      1 c heavy cream

3 T butter                                            salt and freshly ground pepper

2 medium potatoes                              chopped chives

Trim the root end of the leeks, then cut off and discard about half the green stems.  Slit the leek severals times lengthwise from the stem and rinse well under cold water.  Chop the leeks and cook them with the onion in butter about 3 minutes, stirring.

Peel the potatoes and cut into ½ inch cubes.  Add the potatoes and stock to the leeks and bring to a boil.  Simmer about 20 minutes, or until the potatoes are tender.  Add the cream and bring just to a boil to heat through.

Season to taste and serve hot, sprinkled with chopped chives.