Leek Soup

Leek Soup

7 large leeks, white part only, thinly sliced
1 stick of butter
8 medium potatoes, peeled and sliced
2 teaspoons kosher salt
2 1/2 quarts of chicken stock
1 cup of half and half
fresh chives for garnish

Melt butter in heavy bottomed large pot over low heat.  Saute thinly sliced leeks in butter, until translucent.  Add potatoes, salt and 2 quarts of chicken stock.  Simmer until potatoes are tender.  Using a food processor or blender, puree soup.  Transfer back to pot and add half and half.  Heat through.  Do not bring to  a boil.  Add rest of stock, if needed.  Garnish with fresh chopped chives.