- 3 pounds russet potatoes, peeled, cut into 1-inch pieces
- 5 cups canned low-salt chicken broth
- 3 cups water
- 3 large leeks (white and pale green parts only), chopped
- 1/2 cup whipping cream
- 1/4 cup minced fresh chives or green onion tops
- 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
- 1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
- Hot pepper sauce (such as Tabasco)
- Chopped fresh chives or green onion tops
- Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
- Ladle soup into bowls. Garnish with chopped chives and serve.