4 oz. butter
5 c. chopped leeks
2 stalks celery, chopped
1 lg. onion, chopped
3-4 c. chopped potatoes
2 qts. water or broth
1-2 c. milk or cream
Ground pepper

Melt butter; add leeks, celery, and onion; stew slowly until soft (about 10 minutes). Don't let the mixture brown. Add potatoes and stock or water; cover and bring to boil. Reduce heat and simmer until potatoes are cooked through, 20-40 minutes. If desired, roughly puree in food processor or leave soup in chunks. Heat the milk or cream and add to the soup, along with salt and pepper to taste.