Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter or margarine 2 1/2 tb Flour
4 Leeks; mostly white part Salt, white pepper
- chopped 4 Potatoes; peeled and cubed
1 Onion; chopped 1 c Whipping cream
4 c Water 2 c Half and half
4 c Chicken broth Chopped chives

Melt 1 tablespoon butter in large kettle, add leeks and onion and cook
until tender but not browned. Add water and broth and bring to boil.
Knead flour into remaining 3 tablespoons butter to form paste and
stir into boiling mixture with wire whisk to blend well. Season to
taste with salt and white pepper. Add potatoes, reduce heat and
simmer until potatoes are soft. Press through sieve. Cool. Add cream
and half and half to soup, then chill. Top each serving with
sprinkling of chopped chives.

Created by: Victor Hugo Inn, Laguna Beach, Calif.

(C) 1992 The Los Angeles Times

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