Leek and Potato Soup

Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on a paper towel. Once drained, continue to thinly slice them.

In a large saucepan, melt the butter over medium heat. Add the leeks and saute just until softened, about 5 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to low and cover. Simmer until the potatoes are very tender, about 25 minutes. Season with the salt and pepper to taste. Add the half-and-half and let simmer for another 15 minutes. Ladle into bowls and garnish with the chives.

You can make this thicker by reserving a small portion of the half-and-half and adding 2-3 tablespoons of flour to it before adding it to the liquid, or you can add the soup to the blender and puree it, reserving about 2 cups for texture.