Potato Leek Fondue Soup

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2 tablespoons butter

3 large leeks, white part only, clean and sliced, reserve green parts for stuffed mushrooms

2 tablespoons crushed garlic

1 can cream of potato soup

1 cup light cream

1 quart chicken broth

2 (15-ounce) cans white potatoes, chopped

Salt and freshly ground black pepper

Finely chopped fresh chives, for garnish