Ingredients

• 4 cups of leeks (white part only) ,
• 4 cups of diced potatoes and
• 6 cups of water
• salt
• 1/2 cup of heavy cream or sour cream
• sometimes add a smidge of lemon!

Directions

1. Place 4 cups of leeks (white part only) , 4 cups of diced potatoes and 6 cups of water in a 3 quart saucepan and bring to a boil. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup. Taste, and correct seasoning. After chilling the soup, stir in 1/2 cup of heavy cream or sour cream. Taste carefully again, and correct the seasoning. Garnish with a sprinkle of chopped chives.

2. I prefer using a mixture of 2 parts heavy cream to one part sour cream, but that’s just me. Using all heavy cream makes the soup a little sweeter, but as you all know by now, we never do anything nice and easy. We do things nice and tangy.*

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