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1
Peel and dice potatoes and in a bowl combine with water.
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2
Discard dark green tops of leeks and chop remaining leeks.
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3
In another bowl soak leeks in water to cover, agitating occasionally to dislodge any sand, 5 minutes.
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4
Lift leeks out of water and drain in a colander.
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5
In a heavy kettle cook leeks and onion in butter over low heat, stirring occasionally, until leeks are softened.
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6
Add potatoes with water and salt and simmer, covered, 40 minutes, or until potatoes are very soft.
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7
Add milk and half-and-half or cream and bring just to a boil, stirring.
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8
In a blender puree soup with 1/2 cup chilies in batches until smooth, straining as pureed through a very fine sieve into a large bowl, and stir in sour cream and lime juice.
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9
Chill soup, covered, until very cold and up to 1 day.
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10
Cut remaining chilies into small dice.
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11
Serve soup garnished with lime slices and diced chilies.
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12
TO ROAST PEPPERS: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes.
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13
(Alternatively, broil peppers on rack of a broiler pan under preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
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14
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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15
Keeping peppers whole, peel them, starting at blossom end.
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16
Cut off tops and discard seeds and ribs.
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17
(Wear rubber gloves when handling chilies.)
