4 c peeled, coarsely chopped potatoes
3 c thinly sliced leeks (white & 2″ green)
½ c heavy cream — little butter
2 qts chicken stock, water, or comb of both
3 T chives or fresh parsley
1 t salt
In heavy 6 qt saucepan, simmer potatoes, leeks, stock and salt, partially covered for 40-50 minutes, until tender. Force through food mill into mixing bowl then pour back into pan. Season with salt and pepper. Stir in cream. before serving, return soup to low heat and bring to simmer. Serve; garnish with chives or parsley.
For thicker soup: cut stock to 1 qt; or cook potatoes and leeks in min amt of water and then add stock.
Note: can use 3 c thinly sliced onion in place of leeks.