3 tb Margarine/butter
1 c  Chopped leeks white part
1 ts Chicken stock
2/3 c  Water
1 md Potato
1 c  Milk
1/4 c  Cream
Chopped chives for
Garnishing

Melt butter/margarine in skillet over medium heat. Cook leeks about 5
minutes. Add chicken stock and 2/3 cup water; bring to a boil and reduce
heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled
potato. Add potato after mashing, or put in blender at low speed and add
chives as garnish.