Ingredients:

• 2 large bunches of leeks
  
• 4 large baking potatoes, peeled
  
• 1 to 2 onions coarsely chopped and diced
  
• 1 stick butter
  
• 1/8 teaspoon cayenne pepper
  
• ½ cup port
  
• ¾ cup heavy cream
  
• 6 cups chicken stock
  
• 4 cups water
  
• Salt and pepper
  

Directions:

1. Chop the white part of the leek and the tender part of the greens.
   
2. Rinse and put in bowl of cool water. Make sure to rinse and drain well to get all of the sand out of leeks. This should be about 6 cups.Add onions to make up difference.
   
3. In a skillet over low heat add butter and leeks. Cover and cook for about 10 minutes.
   
4. Uncover and stir. Cook for about 25-30 minutes until leeks are golden brown.
   
5. Add port to the skillet and scrape edges to get all the browned residue on the bottom.
   
6. Add the chicken broth and water.
   
7. Bring to a boil.
   
8. Add potatoes and cayenne.
   
9. Reduce heat to moderate and cook for about 20 minutes.
   
10. In a blender, purée the soup in batches until smooth.
    
11. Season with salt and pepper and serve.

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