*****Make sure you clean the leeks well. Place in a container of cold water and let it soak to break up the dirt that gets packed in the root section. Some people use all parts of the leeks. For this soup I would use just the white and light green part but all parts work just as well.
You can also sub Greek yogurt or crème fraiche for the sour cream.
Adding jumbo lump crabmeat is a nice additional, also.
CLEANING OF LEEKS FOR SOUP:
1. Rinse the leeks under water to remove visible dirt or sand.
2. Cut off roots of leeks. Slice leeks lengthwise. The darker part is tougher and stronger in taste but will soften with longer cooking. Always discard the last 1-2” of the green ends.
3. Make crosswise cuts along the leek that you are using.
4. Place chopped leeks in bowl of cold water. With your hands agitate the leeks to dislodge any dirt or sand. Scoop leeks out of water with slotted spoon and place in new bowl. If leeks are heavily soiled, you may need to rinse again. Nothing worse than having that gritty taste in your dish.