Photo credit: Elise Bauer
Serves 4

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.