Instructions: When selecting leeks, choose firm, clean leeks, unwrapped and untrimmed. They will deteriorate rapidly after the dark green tops and root ends are removed. Wrapping tightly in plastic wrap will encourage leeks to spoil. Mature leeks will range in diameter from half an inch to 2 1/2 inches. Choose the narrowest leeks with straight sides.

3 1/2 quarts

6 medium leeks
1 medium onion, chopped
1/4 cup butter or margarine
4 cups chicken broth
1 pound potatoes, peeled and thinly sliced 1 teaspoon salt
2 1/2 cups half-and-half
2 cups milk
1 (8-ounce) carton sour cream
Thinly sliced leeks, garnish

Remove root ends, tough outer leaves and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Wash leeks, pat dry and thinly slice.

Saute leeks and onion in butter in a large saucepan. Add broth, potatoes and salt. Cook over medium heat for about 35 minutes. Remove from heat and cool slightly.

Process mixture in batches in an electric blender until smooth. Transfer to a large bowl. Gradually add half-and-half, milk and sour cream, stirring with a wire whisk until well-blended. Chill. Garnish with leek slices.

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