2 large leeks
1 medium onion, finely chopped (about 3/4 C)
3 T butter
2 medium potatoes, peeled and cut into cubes (about 2 C)
3 C chicken broth
1 C heavy cream
a few drops of Tabasco sauce
a dash of Worcestershire sauce
salt and freshly ground black pepper to taste
chopped chives as a garnish
Carefully clean the leeks, shake them dry, and then chop them into small cubes. Cook the chopped leeks and onion in butter, stirring frequently, for about 5 minutes. Do not brown. Add the potatoes and chicken broth and bring to a boil. Simmer until the cubed potatoes are delicately tender, about 15 minutes. Pour the soup into a food mill or food processor, and puree it. Return the soup to the saucepan in which it was cooked, then add the cream, Tabasco and Worcestershire sauce (even some French chefs do).Season with the freshly ground pepper, and salt if necessary.
Serve the soup in cups, either piping hot or very cold. However it is served, add a sprinkle of chopped chives as a garnish.