It actually hurts to give this out, because it's something I make extremely well and now you will too.

Ingredients:

2 leeks, white ends only, cut into pieces and washed very thoroughly with cold water
1 medium onion, quartered
3 TBS unsalted butter
4 medium potates, peeld and sliced 1/4 inch thick
4 cups chicken stock
1 cup heavy cream
1 cup 1/2 and 1/2
salt, white pepper
3 TBS chopped chives

Chop leeks and onion. Melt butter in 3 quart pot and saute leeks and onion over low heat til translucent. Add sliced potatoes and broth and cook until potatoes are tender. Puree until thoroughly blended and smooth. Chill. Pour in heavy cream, 1/2 and 1/2 and salt and white pepper to taste. Garnish with choped chives.

Note- I cheat a little on this recipe. I get fairly large leeks and use a slightly larger than medium onion. The potatoes should be at least medium for appropriate thickness of the soup.