Instructions
Peel and cut the potatoes into chunks. Place them in a saucepan of lightly salted water. Bring to a boil, lower the heat and simmer for about 20 minutes or until the potatoes are fork tender. Drain and set potatoes aside.
Melt butter in saucepan. Add leeks; cook 3 to 4 minutes over moderate heat. Add potatoes, stock, thyme, ginger, salt, chives and pepper. Simmer partially covered for 20 minutes
Puree soup, return to sauce pan, add cream and whisk ingredients until smooth and well blended. Serve the soup, garnished with dollop of whipped cream, creme fraiche or sour cream and sprinkle of chopped chives.
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Yields: 8 Servings
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