3 Tbs butter
2-3 leeks, thinly sliced [white and pale green parts only; about 4 cups total]
1 tsp dried tarragon
1 pound gold potatoes, peeled, thinly sliced
4 cups chicken stock
1/2 – 1 cup sour cream
4 Tbs chopped fresh chives, divided
Salt and pepper

Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 Tbs chives. Add salt and pepper to taste. Sprinkle each serving with additional chives.
Makes 6 servings.