5 or 6 leeks
3 tbsp. butter
3 c. diced potatoes
1 qt. chicken broth
1/4 tsp. salt
1/4 tsp. cayenne
1/8 tsp. nutmeg
2 tbsp. butter
2 tbsp. all-purpose flour

Wash leeks. Split lengthwise and rinse well to remove all sand. Cut in thin slices. Saute in 3 tablespoons butter in large skillet for 4 minutes. Add potatoes and broth. Bring to a boil and boil heavy for 2 minutes. Reduce heat and simmer until potatoes are tender. Strain out vegetables and put through masher, leaving them a little lumpy for texture. Return to broth. Season to taste with salt, cayenne, and nutmeg. In saucepan, melt 2 tablespoons butter and stir in flour. Add 1 1/2 cups broth and blend well while it thickens, then return to pot and stir until it comes to a boil. (Thickens after setting awhile.) Sprinkle cayenne and nutmeg on top and serve with crackers.