Velvety Leek Soup

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4 teaspoons unsalted butter

4 teaspoons extra-virgin olive oil

11 medium leeks (white and light green parts only), 9 chopped and 2 thinly sliced crosswise for garnish

4 medium white onions, chopped

1 quart water

3 medium red potatoes, peeled and chopped

1/2 cup milk

1/2 cup heavy cream

Salt and freshly ground white pepper

1 tablespoon minced chives

8 small parsley sprigs

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