Creamy Leek Soup

• 5 whole Medium Potatoes, Peeled And Diced
• 3 whole Leeks, Sliced 1/8-inch Thick (discard The Tough Dark Green Part On Top)
• 3-1/2 cups Chicken Broth, Divided
• 1-1/2 cup Water
• 1/2 cups Cream (or Evaporated Milk)
• 2 Tablespoons Butter Or Margarine
• 2 teaspoons Salt
• 1/4 teaspoons Fresh Ground Pepper
• 3 Tablespoons Fresh Chives, Chopped, For Garnish

1. Combine potatoes, leeks, and just enough broth to cover them in a stock pot. (I always use the pressure cooker.) Bring to a boil, cover, and simmer for 25 to 40 minutes until vegetables are soft enough to mash. (Or, bring up to pressure, turn heat to medium, and cook for 5 minutes. See why I use the pressure cooker?)
2. Remove from heat, mash up the vegetables (or blend with an immersion blender). Return to heat. Add the rest of the chicken broth and water, to desired consistency. You can leave out some water if you like it thicker.
3. Add cream, butter, salt, and pepper. Heat, but do not boil, until butter melts and soup is heated through.
4. Serve with chives as garnish, and, if desired, a dollop of sour cream on top.

potatoes, leeks, chicken broth, water, cream, butter, salt, ubc, fresh chives

Taken from tastykitchen.com/recipes/soups/creamy-leek-soup/ (may not work)