3 Tb. butter 2-3 leeks, thinly sliced (white and pale green parts only) 1 tsp. dill 1 lb. potatoes, thinly sliced 4 cups chicken or vegetable stock 1 cup sour cream 4 Tb. chopped fresh chives, divided salt and pepper Melt butter in pot over medium-low flame. Add leeks and dill; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 tablespoons chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings.
 

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