Modified from a recipe courtesy  of Frances Sotak, Bethlehem, PA

    2-3 tbsp. butter
    2 leeks
    1 medium sized onion
    3-4 medium sized potatoes
    1 tbsp. salt
    3 cups chicken stock
    1 ½ cup whole milk
    1½ cup half-and-half
    1½ cup cream
In a Dutch oven melt two to three tablespoons of butter.  With a mandoline, thinly slice the white part of the leeks.  Then thinly slice onions.  Sautee the leeks and onions in butter until golden.
To the leeks and onions add the potatoes, peeled and diced.  To this add salt and chicken stock (canned is fine).  Bring to a boil, then simmer for 35 minutes.  Cool to room temperature.
After cooling, blend until all lumps are gone.  Return to the stove and put on lowest heat setting.  Add whole milk and half-and-half.
Refrigerate.  When completely cooled add cream.
Serve hot or cold, garnishing with chopped fresh chives just before serving.