Potato Leek Soup
From Sara Calhoun

• 4 cups peeled and coarsely chopped potatoes, about 4-5 medium potatoes
• 3 cups thinly sliced leeks
• 2 quarts chicken stock
• 1 tablespoon salt
• Black pepper to taste
• ½ cup heavy cream
• 3 tablespoons finely cut fresh chives

Simmer potatoes, leeks, stock, and salt partially covered for 40-50 minutes or until vegetables are tender.

Mash soup fairly thoroughly, or transfer to a blender and blend until consistency is reached. Season with pepper and stir in cream. Before serving, return soup to low heat and bring it to a simmer. Serve with fresh chives.