2-4 Leeks
1 medium onion
4-6 medium potatoes ( I prefer yukon gold)
2 Tbsp butter
1 Quart chicken broth
1 cup sour cream
Salt and Pepper to taste
Cut leeks into 1/2 inch slices, chop onion, peel and dice potatoes. In large pot melt butter, add leeks and onions and cook covered til tender. Add potatoes and broth. Simmer, covered for 40 minutes. Add sour cream and heat to serve. Do not boil.
Note: Last time I made it I just had one jumbo organic leek, I mean mega big, probably as large around as a tennis ball or more. I just used that and we like it heavy on the potatoes, I usually eyeball it when I see how many are in the pot and adjust. It came out the best ever on this last batch.
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