This is a nice
variation on a classic.
2 cups chopped,
peeled white potatoes
1 1/2 cups sliced carrots
3 leeks, white part only, sliced
5 cups chicken broth
1 tsp. salt
Dash of white pepper
1 cup half and half (fat free is OK)
carrots, leeks and broth in a large saucepan. Bring to boil,
then simmer, uncovered for 25 minutes or until vegetables are tender. Puree
and liquid in batches in a blender. Empty into mixing bowl. Stir in
pepper, and half and half. Chill well. Serve in cups or mugs garnished
with sour cream and chives.