Leek (and Lemongrass) Soup I

Ingredients
3 pounds leeks, cleaned and green sections discarded, chopped

3 cloves garlic, minced

8 stems lemon grass, sliced

5 tablespoons extra-virgin olive oil

2 large potatoes, peeled and cubed

4 ½ cups vegetable stock or chicken stock (see our Stock recipes)

2 cups sour cream

Chives for garnish

1. In a Dutch oven, heat olive oil and sauté garlic and lemongrass. Add potatoes and continue to sauté until potatoes begin to soften. Add leeks and sauté until softened.

2. Add stock and bring to a boil. Simmer until potatoes begin to dissolve. Blend until smooth. Stir in 1 cup sour cream. Salt and pepper to taste.

3. Heat and serve with sour cream and garnish with chives. May serve chilled.

Serves 6