Potato and Onion Soup

1/2 cup       butter or margarine, divided
1            onion, thinly sliced
2            leeks
2            red potatoes, peeled, sliced
2 qt.      water
1 tbsp.   salt
1/2 cup       heavy whipping cream
3 tbsp.  chopped fresh chives

 

       In a heavy 4-qt. pan, melt 1/4 cup butter and onion until wilted.  Add cleaned and sliced leeks, potatoes, water and salt.  Bring to a boil and simmer, partially covered, 45 minutes or until potatoes are very tender.  Remove from heat and cool, if you want.  Blend cooked mixture until smooth.  Return to saucepan; add 1/4 cup butter, cream and chives.  Check for seasonings.  Heat, but do not boil or cream will curdle.  Makes 6 - 8 servings