Potato Leek Soup - cooking recipe

Ingredients

8 c. chicken broth
6 medium potatoes, peeled and diced
6 celery stalks, cut into 1-inch pieces
3 medium leeks (including 2/3 of green parts), trimmed well, washed and cut into 1-inch pieces
2 Tbsp. (1/4 stick) butter
1 c. sour cream
chopped fresh chives (optional)

Preparation

Combine broth with salt to taste in 3 to 4-quart saucepan, over medium-high heat.
Add potatoes, celery and leeks.
Reduce heat to medium, cover and cook until vegetables are tender, about 20 minutes.
Puree vegetables in batches with some liquid in processor or blender.
Return puree to saucepan, blending well. Place over medium heat.
Add butter, stirring until melted.
Ladle into bowls.
Top each with sour cream and chives.
Serve immediately.