Potato Leek Soup
by Jade

4 cups peeled and coarsely chopped potatoes (about 4-5 medium potatoes)
3 cups thinly sliced leeks (approximately 4 leeks)
2 qts. chicken stock or vegetable bouillon
1 tsp. salt, and black pepper to taste
1/2 cup heavy cream (You may substitute cream, half and half, or whole milk. All work well)
3 Tbsp. finely cut fresh chives

In a large stew pot, simmer potatoes, leeks, and stock partially covered for 40-50 minutes or until vegetables are tender. Then mash soup fairly thoroughly, or transfer to a blender until desired consistency is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve with fresh chives.

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