Vintage Recipes--Creamy Vichysoisse

4 leeks

3 cups peeled and sliced potatoes

3 cups boiling water

4 chicken bouillon cubes

3 Tbsp butter

1 cup half and half

1 cup milk

1 tsp salt

1/4 tsp pepper
2 Tbsp minced chives
1/4 tsp paprika

Cut leeks with 3 inches of green tops into fine pieces. Cook leeks and potatoes in water, covered, until tender, about 40 minutes. Press, without draining through a fine sieve into the top of a double boiler. Add next 6 ingredients; stir well. Heat over hot water. Serve hot or thoroughly chilled, garnished with chives and paprika. Makes 6 servings.