4 medium leeks (white portion only), sliced (about 4 cups)
1/2 cup minced fresh chives
2 cups mashed potatoes (prepared with milk and butter)
2 tablespoons minced fresh savory or 2 teaspoons dried savory
4 cups chicken broth
3 cups half-and-half cream
Salt and pepper to taste
In a large saucepan, heat butter over medium-high heat; saute leeks and chives until tender. Stir in mashed potatoes, savory and broth; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 8-10 minutes.
Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through.