3 T butter

1 bunch of leeks, trimmed, sliced, and washed

4 potatoes, peeled and cut into chunks

1 quart of broth

1 c. whipping cream

chives

Boil the potatoes until a fork can easily pierce one of the chunks; drain the water. Sautée the leek slices in melted butter until softened. Add the potato chunks and mash together with broth until it is a good consistency for hearty soup, adding broth to lighten it. Use an immersion blender or place just a few cups in a standing blender and puree (be very careful about blending hot soup, and NEVER fill a blender with anything hot). Return to the pan and stir in the cream. Garnish with chives.