Preparation

• Melt butter in the bottom of a stock pot.
• Saute leeks until tender 5 to 7 minutes.
• Do not brown.
• Sprinkle the potato starch over the leeks and cook several more minutes, stirring constantly, until the potato starch and leeks are blended is well blended.
• Remove from heat.
• Add hot water, 1/2 cup at a time, stirring constantly until blended.
• Season with salt and pepper.
• Return the pan to the heat (simmer temperature) and add the potatoes and cook, partially covered, 20 minutes or until potatoes are tender.
• Stir in sour cream and serve immediately, or puree and then serve.
• Garnish with finely chopped chives.