• 3-4 cups or 1 # of peeled potatoes, sliced or diced

• 3 cups or 1 # thinly sliced leeks, including tender green parts

• 2 quarts of water or 1 ½ quarts of chicken stock

• 4-6 T. heavy cream or 2-3 T. soft butter

• 2-3 T. minced parsley or chives.

Simmer the above for 40-5- minutes.  Then blend with immersion blender.  Add salt to taste.  

Just before serving stir in 4-6 T. heavy cream or 2-3 T. soft butter.

Sprinkle servings with 2-3 T. minced parsley or
chives.