Leek and Potato Soup

Recorded January 23, 2009.

4 c sliced leeks, (about 3 medium)
6 c cubed potatoes (3 to 4, russet type)
about 6 c hot water
2 T butter plus 2 T olive oil
1/2 t freshly-ground pepper
1 T salt, divided
1 c half-and-half
2 T lemon juice (or more)
chopped chives (optional garnish)

Trim coarse green from leeks, quarter length-wise, rinse carefully to remove soil and drain. Slice across into small pieces. Peel potatoes and cut into 1/2 inch pieces. Heat butter and oil in a heavy 6-quart pot over medium-high heat and add leeks. Saute until tender. Stir in potatoes, salt, pepper and cook until warmed through, add enough water to cover by an inch. Bring to a slow boil, reduce heat, cover and  simmer until potatoes are well cooked, about 20 minutes. Process until smooth with an immersion blender. Stir in cream and lemon juice, taste for seasoning, and adjust thickness with cream and/or water. Soup may be served hot or chilled, garnishing each bowl with a few chives.