Potato-Leek Soup

This is one of my daughter's favorite meals, and considering how picky she is, that's quite a complement! :-)

1/2 stick margarine or butter
1 onion, sliced
2-3 leeks, sliced
4-5 Russet potatoes, peeled and cut in chunks
3 cups chicken broth
dash pepper
dash or 2 of Morton's Nature's Seasoning Blend
8 oz. sour cream

Melt the margarine in a large stock pot. When melted, add onion and leek slices and cook over medium heat until they are soft. Add potatoes and chicken broth, bring to a boil. Season with pepper and seasoning blend to taste. Reduce heat and simmer until potatoes are cooked through and mash easily, 30 minutes or so. Remove from heat and mash until smooth or desired texture. (We like a few chunks!) Add sour cream and stir until blended. Equally delicious warm or cold, and leftovers heat up well, although you may want to add a touch of water when reheating in the microwave as soup will thicken when refrigerated.