4 lg. leeks, white part minced
1 sm. onion, minced
3 tbsp. butter
1 qt. water
2 tsp. salt
4 med. potatoes, peeled & minced
2 c. hot milk
1 can clear chicken broth

Put leeks and onion in saucepan with 1 tablespoon butter; cover and cook slowly for a few minutes until soft. Do not brown. Add water, salt, potatoes and chicken broth. Cook slowly for 40 minutes. When ready to serve, add hot milk and remaining butter. Season to taste. Serve with French bread. Serves 4 to 6 people.