Leeks have a delicate, mild onion flavor that enjoys the company of potatoes.

8 c. water
12 c. (6 med.) russet potatoes, unpeeled
3 c. (3 med.) thinly sliced leeks, washed well, use both green and white parts
3 to 3 1/2 c. (5 lg. stalks) chopped celery
4 tbsp. butter
3-4 lg. cloves garlic, pressed or minced
2 tsp. dill weed
1 tbsp. crumbled basil
1/2 tsp. ground celery seed
1 c. sour cream
1 tbsp. Spike, or to taste
Vege-Sal or sea salt to taste

8 cups finely diced, 4 cups chopped into 3/4 inch cubes.

In a 5 or 6-quart pot, bring to a boil: water, diced potatoes, leeks, and celery. Simmer, covered, until potatoes are very tender and begin to dissolve, about 30 minutes. Stir occasionally.

Add butter, cubed potatoes, garlic, dill, basil, and celery seed. Simmer, covered, until potato cubes are just tender. Turn burner to lowest heat.

In blender, blend the sour cream with just enough soup broth to make a smooth paste. Stir into soup. Season with Spike and sea salt, to taste, and adjust other seasonings, if desired. Heat gently just until very hot, but not boiling. Serve. Makes 4 quarts. Easy.