5    Medium Potatoes; sliced
4    Leeks*; sliced
1    Large Chopped Onion
1 1/2 ts Salt
2 c  Chicken Stock
2 c  Milk
1 c  Heavy Cream
Chopped Chives**

Use White and Lightest green parts of Leeks. Fresh or Frozen Chives. 1.
Combine all ingredients except last three in cooker. Cook on high 3 hours.
2. Puree mixture in blender or food mill and return to cooker. 3. Add milk
and cream, stir well, and heat to boiling-about 1 hour on high. 4. Chill.
5. Serve with chives. NOTE: If chilled soup is too thick for your taste,
add additional milk or cream. NOTE: May be doubled for 6 quart cooker.
Recipe from “The Unwatched Pot”