| 1 | Melt butter/margarine in skillet over medium heat. |
| 2 | Cook leeks about 5 minutes. |
| 3 | Add chicken stock and 2/3 cup water; bring to a boil and reduce heat. |
| 4 | Cover and simmer for 10 minutes. |
| 5 | Stir in milk, cream and boiled potato. |
| 6 | Add potato after mashing, or put in blender at low speed and add chives as garnish. |
