1/2 lb. leeks
1/2 lb. potatoes
1/2 lb. carrots or parsnips
3 tbsp. butter
1 onion, finely chopped
6 c. water or vegetable stock
Salt
Black pepper
1/2 c. heavy cream or yogurt
1 c. dry white wine (optional)
1 tbsp. finely chopped parsley

Soup may be pureed by blender or food processor before cream is added.

Trim leeks, wash well. Clean potatoes and trim carrots. Chop all vegetables. Heat butter in heavy soup pot and gently saute onion until transparent. Add stock and chopped vegetables and season with salt and pepper to taste. Cover and simmer for 20 minutes. Remove from heat and stir in cream. Return to heat but do not allow to boil. Add wine (optional). Serve garnished with chopped parsley.