Place cubed potatoes and leeks in a large saucepan. Add water or vegetable broth. Liquid should cover vegetables, if not, add more water or broth. Simmer, covered, for 25-30 minutes until vegetables are tender.
Remove from heat, cool slightly and puree in a blender or food processor until smooth.
Pour into a large bowl and whisk in Silk soymilk and Silk Creamer. Season with salt and pepper.
If serving cold, cover and refrigerate until chilled, about 2-3 hours or overnight. Garnish with chives before serving.