- Half of cooked leeks, carrots, and potatoes
- Broth to thin
- Heavy cream, optional
- Snipped chives, for garnish
With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.