Leek and Potato Soup (Potage Parmentier) Recipe

3 medium to large leeks white and pale green parts only, rinsed and sliced crosswise
3/4 lb. white-fleshed potatoes preferably russets, peeled and diced
6 cups chicken or vegetable stock
Salt and freshly ground pepper
6-8 Tablespoons creme fraiche
2 Tablespoons chopped fresh chives

In a saucepan over high heat, combine the leeks, potatoes, and stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer, until the vegetables are falling apart, about 15 minutes.
Season to taste with salt and pepper, then swirl in the creme fraiche and heat until warmed through. Ladle the soup into bowls and garnish with the chives and a dollop of more creme fraiche if you like, and enjoy!