Ingredients
3 lbs russet potatoes, peeled, cut into 1-inch pieces
5 cups chicken broth
3 cups water
3 large leeks (white and pale green parts only), chopped
1/2 cup whipping cream
1/4 cup minched fresh chives or green onion tops
2 T fresh basil or 2 t dried
1 t dried dillweed
Hot pepper sauce (Tabasco)
Preparation
Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transsfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. Ladle soup into bowls. Garnish with chopped chives and serve.
