Chopped chives are a mandatory garnish for this delectable soup!
6 to 8 leeks 2 Tablespoons olive oil 3 Medium potatoes, peeled, sliced thin 4 Cups hot vegetable or chicken broth Salt & freshly ground black pepper 2/3 Cup cream 1 Tablespoon fresh lemon juice Chopped chives
Prepare the leeks by cutting the tops off where they begin to turn green. Slit each down the middle from the cut end to just above the root end. Wash in cold water, rinse and dry. Slice the leeks crosswise very thinly.
In a saucepan, heat the olive oil over medium heat. Add the sliced leeks. Cover and let the leeks sweat over gentle heat for 5 minutes. Uncover and cook 5 minutes longer until the leeks are softened. Add the potato slices and stock. Bring to a simmer. Cook until the potatoes are tender, about 10 minutes. Add salt and pepper as needed. Cool the soup a little then blend in batches until very fine. Strain into a deep bowl. Add the cream, stir very well and add the lemon juice.
Chill to serve cold or re-heat to serve hot. Top with freshly chopped chives.
