Sorrel And Potato Soup

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2 tablespoons olive oil

1 tablespoon butter

8 potatoes (preferably Yukon Gold or other yellow-fleshed potato), peeled if desired, and cubed

2 large leeks, including tender green portions, chopped

2 quarts chicken broth

15 large or 30 small sorrel leaves, cut into julienne strips

1/2 teaspoon freshly ground pepper

Salt to taste

1/2 cup creme fraiche or sour cream

2 tablespoons finely chopped chive blossoms or chives, for garnish

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