INGREDIENTS

INSTRUCTIONS

Peel and dice potatoes and in a bowl combine with water. Discard dark green
tops of leeks and chop remaining leeks. In another bowl soak leeks in water
to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift
leeks out of water and drain in a colander.
In a heavy kettle cook leeks and onion in butter over low heat, stirring
occasionally, until leeks are softened. Add potatoes with water and salt
and simmer, covered, 40 minutes, or until potatoes are very soft. Add milk
and half-and-half or cream and bring just to a boil, stirring.
In a blender puree soup with 1/2 cup chilies in batches until smooth,
straining as pureed through a very fine sieve into a large bowl, and stir
in sour cream and lime juice. Chill soup, covered, until very cold and up
to 1 day.
Cut remaining chilies into small dice. Serve soup garnished with lime
slices and diced chilies.
Yield: Approximately 10 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9164
Converted by MM_Buster v2.0l.

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