Leek and Potato Soup

http://www.epicurious.com/recipes/food/views/Leek-and-Potato-Soup-1922

Ingredients

- 3 tablespoons butter (I found that a drizzle of olive oil works fine)

- 3 cloves garlic, minced

- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)

- 2 large russet potatoes (about 18 ounces total), peeled, diced

- 4 1/2 cups (or more) chicken stock or canned low-salt broth

- 2 tablespoons chopped fresh chives

Directions

Melt butter/oil in heavy large saucepan over medium heat. Add garlic and leeks and stir. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.