Ingredients

• 3 medium leeks
• 3 medium potatoes
• 2 cans (14 ounces) chicken broth
• 1 1/4 cups water
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons salt
• 1/4 teaspoon pepper
• Chives for garnish

Method

• Combine leeks, potatoes, water and chicken brother in a large pan
• Bring to a boil, then simmer for 35 to 40 minutes
• Puree
• Add cream, butter, salt and pepper

Notes

• Best served with fresh rolls and perogies

Source: