3 Tbsp. butter
2-3 leeks, thinly sliced (white and green parts; about 4 cups total)
1 lb of potatoes, peeled, thinly sliced
4 cups chicken stock
1/2 cup – 1 cup cream
4 Tbsp. chopped fresh chives or parsley (optional)
salt and pepper
Melt butter in pot over medium-low flame. Add leeks; cover and cook slowly, 15-20 minutes.Add potatoes and stock; bring to a simmer, cover, and cook until tender, 10-15 minutes.Purée mixture. Return purée to pot; stir in cream and 2 tablespoons of herbs. Add salt and pepper to taste.Sprinkle each serving with additional herbs.