1 bunch leeks, white parts cleaned and chopped.
Discard dark green tops
4 TBL Butter
Large Pinch of Salt
4 Yukon or Idaho potatoes, peeled and diced
8 cups of chicken stock or vegetable broth
1 cup heavy cream
½ tsp white pepper
2 TBLS fresh squeezed lemon juice
1 TBL freshly-chopped chives
Salt to flavor
Heat butter in saucepan and sauté leeks with salt for five minutes. Turn to low and sauté leeks until tender, 25-30 minutes, stirring throughout. They need to be soft but not brown at all. Add vegetable or chicken stock and potatoes and bring to a boil. Turn down and simmer until potatoes are soft, 35-40 minutes. Purée in a blender, or with an immersion blender.
Add cream, white pepper, and still well, then add lemon juice, then reheat and season to taste.
Sprinkle chopped chives at service.
I hope to see you here.