Creamy Potato Leek Soup

1. 1

   In a large saucepan, combine leeks, potatoes, chicken broth and salt.

2. 2

   Bring to a boil.

3. 3

   Reduce heat and simmer 15 minutes or until potatoes are tender.

4. 4

   Puree mixture in a blender or food processor. Return to saucepan.

5. 5

   Stir in sour cream using a wire whisk, add milk (and optional chives).

6. 6

   Heat gently, making sure not to burn the bottom of the soup.

* Per serving · 4 servings · Values may vary.

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