3 tbsp. butter
3 c. sliced, minced leeks (white part only)
3 tbsp. flour
6 c. hot water
1 tbsp. salt
Pepper to taste
4 c. boiling potato, peeled and diced
1/3 to 1/2 c. heavy cream or sour cream
3 tbsp. butter
2 c. milk
3 tbsp. chopped fresh parsley or chives

Wash and separate the leeks very, very well. In a large saucepan, melt the butter and saute the chopped leeks for 5 minutes. Blend in the flour. Stir and cook for 2 minutes. Remove from heat. Gradually beat in a cup of hot water. Blend thoroughly. Slowly add the remaining water. Stir in the salt, pepper and potatoes. Bring to a boil.

Simmer partially covered for 40 minutes until potatoes are tender. Slowly add the cream, butter and milk. Pour into individual bowls and sprinkle herbs on top.

VARIATION: Potatoes can be removed and mashed, then returned to the soup broth.