Creamy Potato Leek Soup - cooking recipe

Ingredients

2 large leeks, thinly sliced
6 medium potatoes, diced
4 c. chicken broth
1 tsp. salt
1 c. sour cream
2 c. milk
1 Tbsp. chopped chives (optional)

Preparation

In a large saucepan, combine leeks, potatoes, chicken broth and salt.
Bring to a boil.
Reduce heat and simmer 15 minutes or until potatoes are tender.
Puree mixture in a blender or food processor. Return to saucepan.
Stir in sour cream using a wire whisk, add milk (and optional chives).
Heat gently, making sure not to burn the bottom of the soup.
Makes 8 1/2 cups.