Potato Leek Soup (adapted from Williams-Sonoma Cookbook)
6 c. chicken broth
2 c. water
3 leeks (white and light green parts) halved and thinly sliced
2 large potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 t. pepper
¼ c. white wine
½ t. thyme
Sour cream and fresh chives for topping
3. Heat for an additional 2 hours.
4. Spoon soup into a bowl. Place a spoonful of sour cream in the middle of the soup and top with fresh chives.