Ingredients

• 5-6 Russet potatoes
• 4 cups of chicken stock or water
• 2 small leeks, sliced
• 4 T butter
• 1/2 c. half and half
• 1 tsp. salt
• 1 tsp. pepper
• chives to garnish (optional)

Method

• Leeks can be very sandy, to be sure to wash them well before slicing.
• Saute leeks in butter until soft and bright green (about 15 minutes), then set aside.
• Dice potatoes into bite-sized pieces and place into large saucepan or Dutch oven.
• Cover potatoes with stock. If you need a little more liquid to cover the potatoes just add water until potatoes are just covered.
• Add salt and pepper.
• Bring potatoes to a boil.
• Reduce heat and simmer for 30 minutes or until potatoes are soft.
• Smash potatoes against the side of the pot until the soup is a texture that makes you happy. You can use a hand blender to make it smoother if you like, but we prefer it a bit chunky.
• Stir in leeks and half and half.
• Adjust seasoning if necessary.

I know it seems just too easy, but you're gonna love it, especially with a green beer!