Potato-Leek Soup

• 6 medium leeks (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 1 baking potato (8 ounces), peeled and diced
• Coarse salt
• 3/4 cup heavy cream
• 1/2 cup snipped fresh chives

1. In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon salt.
2. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables are very tender, 20 to 25 minutes.
3. Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work.
4. (To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid firmly with a dish towel.)
5. Stir the cream into the pureed soup, and season with salt.
6. Garnish with the chives.
7. Serve immediately.
8. If desired, chill the soup: Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days.
9. If necessary, thin with water, and season with salt.
10. Serve the soup in chilled glasses, garnished with chives.
11. Leeks can be extremely dirty and are best cleaned after theyve been trimmed and cut.
12. Soak cut leeks in a bowl of cool water; lift them out, replace the water, and repeat until no grit remains at the bottom of bowl.
13. Drain on paper towels.

leeks, chicken broth, baking potato, salt, heavy cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/potato-leek-soup-383161 (may not work)