Ingredients
- 3 Tbs butter
- 2-3 leeks, thinly sliced [white and pale green parts only; about 4 cups total]
- 1 tsp dried tarragon
- 1 pound gold potatoes, peeled, thinly sliced
- 4 cups chicken stock
- ½ - 1 cup sour cream
- 4 Tbs chopped fresh chives, divided
- Salt and pepper
Directions
Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 Tbs chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings.