Ingredients:

• 4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)
• 3 cups thinly sliced leeks (~4 leeks; I only use the white ends)
• 2 qts. chicken stock (I use vegetable bouillon, Herb-Ox?)
• 1 t. salt, black pepper to taste
• 1/2 c. heavy cream (I have used cream, half and half, and whole milk. all work well, just affect the richness of flavor.)
• 3 T. finely cut fresh chives

Simmer potatoes, leeks, stock, & salt partially covered for 40-50 minutes or until vegetables are tender. Mash soup fairly thoroughly, or transfer to a blender and blend until desired consistency is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve with fresh chives.