Potato Leek Soup

My friend Lindsey K. is not feeling to hot. She wanted a yummy soup recipe and requested a tried true favorite. So here it is. My favorite since I was six. Potato Leek Soup...

6 medium leeks (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
4 cups chicken broth
1 baking potato (8 ounces), peeled and diced
Course salt
3/4 cup heavy cream
1/2 cup snipped fresh chives

1. In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon salt. Bring to a boil, reduce the heat to medium-low and simmer until the vegetables are very tender. 20-25 minutes.
2. Working in batches, puree the soup in a blender, transferring into a clean bowl as you work. (To prevent splatter, allow heat to escape. Remove the cap from the hole in the lid, and cover the lid firmly with a dish towel) Stir the cream into the pureed soup, and season with salt. Garnish with the chives.

Leeks are hard to clean so cut them an then soak them in a bowl so they get all the dirt off.

If you have one you can use a hand blender

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