4 leeks, cut in 1/4 inch slices
1 med. onion, diced
4 med. potatoes, peeled and diced
4 c. chicken broth
1 c. sour cream
Pepper to taste
1 1/2 tbsp. butter

In a large saucepan, melt butter. Add leeks and onions. Cook, covered, until the vegetables are tender, stirring occasionally. Add potatoes and broth; simmer, covered, for 40 minutes. Add sour cream and heat to serving temperature but do not boil. Season with pepper and serve at once. Yields: 8 servings.