Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, chicken broth, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

ADD leek mixture, in batches to blender container; cover. Blend until

pureed. Return to stockpot. If you have an emersion mixer, you don't have to mess up the blender. Mix right in the stockpot.

WHISK in cream cheese, a few cubes at a time, cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk. Cook until heated through, stirring occasionally. Sprinkle with chives just before serving.

You can use fat free chicken broth, as well as cream cheese if you want to reduce the fat. You can also use water in place of the chicken broth.

This is one of those recipes you can get creative with by adding other ingredients, such as ham, carrots, celery,etc.; however, it's delicious just as it is.