8 c. chicken soup
6 med. potatoes, peeled & diced
6 celery stalks, cut into 1" pieces
3 med. leeks (including 2/3 of green part, cut into 1" pieces)
2 tbsp. butter
1 c. sour cream or yogurt

Combine soup mix with water over medium high heat. Add potato, celery and leek. Reduce heat to medium, cover and cook until vegetables are tender.

Puree - return to saucepan. Add butter, stir until it melts. Ladle into bowls piping hot. Top each with sour cream or yogurt. Can also add slivers of chives to each bowl.