Classic Leek Soup - cooking recipe

Ingredients

4 c. sliced leeks (white part only; about 3 bunches)
3 c. diced, peeled potatoes
6 c. regular strength chicken broth
1 c. whipping cream
about 3 Tbsp. dry vermouth or sherry
salt
chopped, fresh, frozen or freeze-dried chives

Preparation

Simmer leeks and potatoes in chicken broth until vegetables are soft, about 15 minutes.
Whirl mixture in blender until smooth, a small portion at a time, or rub through a wire strainer. Return soup to cooking pan and blend in cream, 3 tablespoons wine (or to taste) and salt to taste.
(This soup can be made ahead, covered and chilled.) Heat soup to simmering.
Sprinkle with chives and serve.
Makes 10 cups or 6 to 8 main servings.