Leek And Potato Soup - cooking recipe

Ingredients

3 medium leeks
4 tablespoons butter
3 onions, finely chopped
6 cups chicken broth
1 lb potato, peeled and cut into 1/2 inch cubes
1 cup dry white wine (optional, if not using, add 1 more cup of chicken broth) (optional)
salt and pepper
1 cup half-and-half
2 tablespoons fresh parsley, chopped
2 tablespoons chives, finely cut

Preparation

Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves.
Chop the leaves and reserve.
Cut the white part of the leeks into 1/4-inch slices.
Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes.
Add the chicken broth, potato cubes and wine and bring to a boil.
Cover and simmer on low heat for about one hour.
Put soup in a blender, a few cups at a time, and puree.
Once each batch has been pureed, pour it from the blender back into the pan.
Simmer over moderate heat and then add the salt and pepper and Half and Half.
Sprinkle with parsley and chives and serve.