(12 servings)

¼ cup (1/2 stick) butter
9 medium leeks (white parts only) thinly sliced (about 5 cups)
1 large white onion, chopped (about 2 ½ cups)
3 pounds russet potatoes, peeled, cut into ½ inch pieces
4 cups water
4 cups (or more) chicken or vegetable broth
½ cup whipping cream (or half- and- half)
½ cup chopped fresh chives

Melt butter in heavy large pot over medium heat. Add leeks and onion; sauté until tender but not brown, about 12 minutes. Add potatoes, 4 cups water and 2 cups broth; bring to boil. Reduce heat to medium; cover and cook until potatoes are tender, about 20 minutes.

Working in small batches, puree soup in blender until smooth. Return soup to pot. Mix in cream and remaining 2 cups broth. Bring to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with chives and serve.

(6 servings)

6 large portabella mushrooms, stemmed, large gills scraped out
Olive oil
3 garlic cloves, minced
12 large eggs
4 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh garlic chives
6 tablespoons butter or margarine (3/4 stick)

Preheat broiler. Line large baking sheet with foil. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle with minced garlic and salt and pepper to taste. Broil about 5 inches from heat source until beginning to soften, 5 minutes or less. Turn over and broil until tender, 7 minutes or less.
Meanwhile, whisk eggs, 2 tablespoons Parmesan cheese and garlic chives in large bowl. Melt butter in large skillet; scramble eggs until set but still soft, about 4 minutes. Season to taste with salt and pepper.
Arrange mushrooms, gill side up, on large platter. Top with eggs and sprinkle with remaining Parmesan cheese.

- Snip over a green salad before serving.
- Stir into tomato soup or clam chowder.
- Add to chicken or tuna salad.
- Stir into garlic/ butter mixture for garlic bread.
- Mix into equal parts mayonnaise and sour cream for a quick veggie dip.
- Snip onto cookie sheet lined with plastic wrap and place in freezer until frozen, then place in Ziploc bags to   brighten and flavor winter dishes.