3 pounds russet potatoes, peeled, cut into 1-inch pieces
5 cups canned chicken broth
3 cups water
3 large leeks, chopped
1/2 cup whipping cream
1/4 cup minced fresh chives or green onion
2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
Hot pepper sauce (such as Tabasco)
Chopped fresh chives or green onion tops
Bring 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.)
Ladle soup into bowls. Garnish with chopped chives and serve.