Ingredients:

For The Soup:

4 large russet potatoes
2 large leeks
1 tbls. olive oil
1 tsp. salt
1/2 tsp. black pepper
4 C chicken broth
2 C milk
1/2 C sour cream
2 tbls. snipped fresh chives

For The Topping:

6 ounces (six slices) Gruyere or Swiss cheese
1 tbls. snipped fresh chives


Directions:

Preheat oven to 425 degrees. For the soup, peel the potatoes and cut into 1-inch pieces. Wash and trim the leeks. Chop the leeks into1-inch pieces. Place the vegetables in an ungreased roasting pan. Drizzle with the oil. Sprinkle with the salt and pepper. Roast, stirring occasionally, until the veggies are golden brown, about 35 minutes.

Place half of the roasted vegetables and 2 cups broth in a 5-cup blender. Cover and blend until smooth. Pour the pureed vegetables into a large bowl. Repeat with the remaining vegetables and broth. Stir the milk and sour cream into the puree. Add the chives.

Reduce oven to 350 degrees. Pour the soup into six 8 to 10 ounce ramekins. Bake until the soup is bubbly 20 to 25 minutes.

For the topping, place the Gruyere or Swiss slices over the soup. Bake until the cheese is melted, about 5 minutes longer. Sprinkle with the chives. Serve immediately and enjoy. Splendid!