Fresh Herb, Potato and Leek Soup

• 3 pounds russet potatoes, peeled, cut into 1-inch piecespotato
• 5 cups canned low-salt chicken broth
• 3 cups waterwater
• 3 large leeks (white and pale green parts only), choppedleek
• 1/2 cup whipping creamcream
• 1/4 cup minced fresh chives or green onion topschive
• 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbledbasil
• 1 tablespoon minced fresh dill or 1 teaspoon dried dillweeddill
• Hot pepper sauce (such as Tabasco)pepper
• Chopped fresh chives or green onion topschive

1. 01Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
2. 02Ladle soup into bowls. Garnish with chopped chives and serve.

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