Potato and Leek Soup

3 Leeks
2TBS Butter or margarine
4C Chicken Stock
1 Onion
4 Medium Potatoes
2C Cream
Salt
Pepper

Serve cold or hot. Mince the white part of the leek and the onion. Stir and sauté them for 3 minutes in the butter. Peel and thinly slice and add the potatoes, then add stock. Simmer, covered for 15 minutes or until tender. Put through a blender. Stir in cream, salt, pepper and chives.