Potato Leek Soup

1 chopped onion
6 large leeks, cut crosswise in thin slices
1/4 cup unsalted butter
6 large potatoes, peeled and cubed
1 t salt
5 c. chicken broth or water with some chicken bouillon
2 c half & half
1 c. heavy cream
1/8 t. pepper (white)
1/8 t cayenne pepper
a little nutmeg

Melt butter in large pan and cook leeks and onion about 10 min. Add potatoes, salt and broth and simmer until potatoes are tender, about 30 min. Put this in a blender- probably half at a time and blend until smooth. Put back in pan and add the creams, nutmeg, white pepper and heat gently until warmed through. Taste- you may need more seasoning or butter. Cut recipe in half for smaller amount.

Garnish with chive sprigs. Or you may want to garnish with shredded cheese, or sour cream, or crumbled bacon.
If you like the flavor of rosemary, you can add that to soup

Stars For Potato Soups
Preheat oven to 425.
Using a 2 3/4 to 3 inch star cookie cutter cut stars from bread slices. Arrange stars on baking sheet. using 3 T melted butter, brush each side of stars with the butter. Bake about 6 min or until toasted. (Check early) cool . Place one on each bowl of soup. You may put a sprig of chive on this or a little cheese or whatever.