Time: Begin early in day
Makes: 4 servings

Ingredients

2 tablespoons of butter
� cup chopped leeks
(white part only) � teaspoon chicken stock base
2/3 cup of water
1-10-1/2 ounce can condensed
cream of potato soup
1 cup half and half
� cup milk
chopped chives

Instructions

1. In 10 inch skillet over medium heat, in hot butter ,cook leeks 5 minutes; add chicken stock base and water; heat to boiling. Reduce heat to slow; cover and simmer 10 minutes.
2. stir in undiluted soup, half and half, milk; chill.
3. Just before serving ; In covered blender container at low speed, blend soup smooth. Top with chives.

Suggestion

French bread and butter