Potatoe Leek Soup..... by Margaret Peterson

Potatoe Leek Soup:
Ingredients:
3 cups sliced leeks, white and tender green parts (trim off the darker green tips)
3 cups peeled and roughly chopped baking potatoes, like russets
... 6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley
2 or 3 pieces of cooked bacon.
Directions
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until all vegetables are tender.
Season to taste, and puree with a handheld blender, or in batches in a food processor. I actually like some chunks of potatoe in the soup still so I use a potatoe masher sometimes.
Turn in the cream and reheat before serving.
Top each serving with a dollop of creme fraiche and sprinkling of fresh chives and bits of the cooked bacon