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Bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel. Cook the leeks and onions with the butter in a pot for a few minutes. Add chicken stock, salt and pepper. Place in a food processor and add the peeled sweet potatoes and puree all together. Return to pot and add cream. Adjust seasoning and consistency. Refrigerate a few hours until well chilled. If too thick, add more stock of Half and Half until desired consistency. Stir in chopped chives and serve.
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