2 lg. leeks, thinly sliced
6 med. potatoes, diced
4 c. chicken broth
1 tsp. salt
1 c. sour cream
2 c. milk
1 tbsp. chives

In large saucepan, combine leeks, potatoes, chicken broth, and salt. Bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender.

Puree mixture in blender or food processor. Return to saucepan. Stir in sour cream, milk, and chives. Heat gently. Makes 8 1/2 cups.