1/2 c. butter
6 medium-size leeks
3 medium potatoes, peeled & cubed
3 qts boiling water
2 bay leaves
1 tbsp. salt
1 tsp. white pepper

Heat 1/4 cup butter in deep pan or kettle. Chop the green part of the leeks and saute them until soft. Add potato cubes, boiling water, bay leaves, salt and pepper. Simmer without lid for 25 to 30 minutes. Carefully puree the mixture in a blender until it's smooth. Chop very fine the white part of the leeks and saute them in the remaining 1/4 cup butter until they are golden and tender. Add to the soup and mix well. Garnish with chopped parsley or croutons.