Potato Sorrel Soup

Ingredients

4 tb Butter
7 c Water
3 md Leeks -- the white parts only - chopped or cut into 1/4-inch rounds
6 c Loosely packed sorrel leaves -the stems removed and leaves roughly chopped
1/2 ts Salt (to taste)
1 1/2 lb Red potatoes -- quartered lengthwise & thinly sliced
Freshly ground pepper
Creme fraiche
1tb Chives thinly sliced or snipped

Directions

MELT THE BUTTER IN A SOUP POT and add 1/2 cup water.
Add the leeks, sorrel and salt, then cook gently,
covered, for 5 minutes over medium-low heat. Add the
potatoes and cook another 10 minutes, stirring
occasionally, then pour in the rest of the water and
gradually bring the soup to a boil. Lower the heat and
simmer until the potatoes are tender, about 30
minutes. Once the potatoes are soft, help break them
down by pressing them against the side of the pan,
making the soup as rough or smooth as you like. Or, if
you prefer, pass the soup through a food mill. Taste
the soup for salt and add more, if necessary. Serve
with freshly ground pepper, a spoonful of creme
fraiche swirled in and a delicate sprinkling of chives
over the top. If you've got garden chives and they're
in bloom, separate the individual flowers at the base
and sprinkle on a few along with the green stems.