From the kitchen of Barb Haven

4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)

3 cups thinly sliced leeks (approximately 4 leeks; use the white and light green parts)

2 quarts chicken stock (to make vegetarian, substitute with veggie stock)

1 tsp. salt, black pepper (to taste)

1/2 cup heavy cream (or half and half, or whole milk, all work fine, it just affects the richness of flavor)

3 Tbsp. finely cut fresh chives

Simmer potatoes, leeks, stock, and salt in a partially covered saucepan for 40-50 minutes or until vegetables are tender. Transfer in small batches to a blender and blend until desired consistency (smooth) is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve topped with fresh chives.

Serving Suggestion

Serve in a crusty bread bowl.

Serves

4