Creamy Leek and Potato Soup
2 lg. leeks, thinly sliced
6 med. potatoes, diced
4 cup chicken broth
1 tsp. salt
1 cup sour cream
2 cup milk
In 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 blender or food processor.
Return to saucepan. Stir in sour cream, milk, and chives. Heat
gently. Makes 8 1/2 cups.