|1 kg||potatoes, peeled and cut into 1.5 cm dice|
|5||large leeks, white part only, well rinsed and cut into 1 cm slices|
|50 g||butter, chopped|
|freshly ground black pepper|
|finely chopped fresh chives|
Combine the potatoes, leeks, water and salt in a large soup pot. Bring to a boil, and then reduce the heat and simmer gently, covered, for about 30 minutes or until the vegetables are very tender.
Puree the soup in batches, using a food processor, and return to pot. Bring just back to a simmer and then remove from heat. Add the butter and cream and stir well. Season to taste with salt and pepper. Serve sprinkled with chives.
From Joe Famularo's Italian Soup Cookbook.