Wash and trim the leeks, pat dry, and cut into rings.

Peel the onion and chop into small pieces

Heat the butter in a large saucepan.

Add the leeks (reserve a few rings for garnish) and onions and saute until the leeks are soft and the onions are transparent.

Season with salt and freshly ground pepper to taste.

Sprinkle the flour into the pan, and cook stirring frequently for another few minutes.

Add the water, milk, and vegetable broth to the pot. Stir to combine.

Bring the liquid to a boil and add the cream cheese, stirring to combine. When the cheese has melted into the liquid, cook for 5 minutes more.

Season again with salt and pepper to taste.

Remove the soup from the heat, garnish with the reserved leek rings, and serve.