01In a large pot over medium-high heat, melt butter and sauté leeks until translucent, approximately 5-8 minutes. Add salt, pepper, and wine and reduce approximately 5 minutes.
02Add broth and potatoes to pot and bring to a boil. Once boiling, reduce heat to low and simmer until potatoes are tender, approximately 20 minutes.
03Using a hand immersion blender, blend soup to desired texture.
04Mix in half and half to soup. Serve soup topped with chives.
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