2/3 cup of leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons of butter or EVOO
2-1/2 cups of potatoes, peeled and sliced thinly (if you have a salad shooter that works)
2 cups of broth (vegetable or chicken)
1-1/2 cups of milk (skim is okay)
1 cup of heavy cream (or you can use corn starch as a lower calorie option thickener just add more milk or broth)
2 gloves of garlic, minced
1/2 cup of green onions/chives, sliced thinly
Salt & Pepper to taste (you will need this otherwise it may taste bland - add 1/4 of a tsp at a time of each until you find the right flavor)
In a saucepan over medium high heat saute leeks and onions in butter/oil until tender but not brown.
Add potatoes, broth and some salt/pepper. Bring to a boil, cover, reduce heat and simmer for 35 minutes (stir from time to time) to check for tenderness of potatoes.
Remove about 1 cup of the potato mixture and set aside. Puree the rest of the soup mixture in a food processor (in small batches) or use an immersion blender until smooth. Return to the saucepan and add back in the 1 cup of un-pureed mixture. Add milk and cream/thickening agent to the soup. Warm soup thoroughly if you desire to serve it hot. Garnish soup with chives.
This soup may be served cold or hot.