Creamy Potato Leek Soup

• 3 tablespoons Land O Lakes Butter
• 1 1/2 pounds (5 cups) Yukon gold or russet potatoes, cut into 1-inch pieces
• 4 medium leeks, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (32-ounce) box (4 cups) chicken broth
• 1 cup Land O Lakes Fat Free Half & Half
• 3 tablespoons chopped fresh chives
• 2 teaspoons prepared horseradish
• Chopped fresh chives, if desired

1. Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, salt and pepper.
2. Cook over medium heat, stirring occasionally, 8-10 minutes or until leeks are softened.
3. Add chicken broth.
4. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil.
5. Reduce heat to low.
6. Cover; cook 25-27 minutes or until potatoes are tender.
7. Stir in half & half.
8. Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade.
9. Cover; blend until smooth.
10. Pour into large serving bowl; repeat with remaining soup.
11. Stir in 3 tablespoons chives and horseradish.
12. Garnish with chopped fresh chives, if desired.

butter, gold, leeks, salt, pepper, chicken broth, fresh chives, horseradish, fresh chives

Taken from www.landolakes.com/recipe/1154/creamy-potato-leek-soup (may not work)