Creamy Leek, Potato, and Sour Cream Chive Soup


  • 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


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.