1/4 c. butter
  1 c. chopped leek, white part only
  1 c. chopped onion
  3/4 c. chopped celery
  3 c. chicken broth
  1 (8 oz.) cream cheese, cubed
  1 c. sour cream
  Salt and fresh ground white pepper
  Whip cream (optional)
  Chop green onions, chives or parsley
     Melt butter in heavy medium saucepan over low heat.  Add leek,
  onion and celery and cook until soft but not brown.  Stir
  occasionally, about 10 minutes.  Add broth and simmer 10 minutes.
  Puree in batches in blender.  Return to saucepan.  Mix cream cheese
  and sour cream in processor until smooth.  Add to soup and stir over
  low heat until heated through; do not boil.  Season with salt and
  pepper.  Thin with whipping cream if desired.  Serve. Serves 8.
  Garnish with green onion, chives or parsley.