Ingredients:

• 3 TBSP. Butter
• The white part of 3 large leeks, chopped
• 2 large onions, chopped
• 4 shallots, chopped
• 4 cups chicken broth
• 1 ˝ cup half & half cream
• 1 bunch of chives - chopped

• Melt butter in saucepan.
• Add leeks, onions and shallots and sauté until soft, but not yet brown.
• Add the broth and continue to cook until it comes to a boil.
• Simmer on a lower heat for 40 minutes, stirring occasionally.
• Puree mixture in a blender
• Return to saucepan and stir in cream and some of the chives (hold some out for garnish)
• Salt and pepper to taste
• Heat thoroughly, but do not allow mixture to boil once cream has been added.
• Garnish with remaining chives.