4 big leeks
1/4 c. butter
1 tsp. salt
1 tbsp. flour
4 med. potatoes
2 1/2 c. hot water
1 c. milk

Wash white parts of leeks and cut crosswise into thin slices. Peel and dice potatoes. Heat butter in skillet. Add leeks and saute until golden. Add diced potatoes, hot water and salt; cover and simmer 30 minutes, or a little longer until leeks are tender.

Blend milk and flour until smooth. Stir into soup and simmer 5 minutes longer. Serves 4.

Note: White Bermuda onions may be used if leeks are not available.