1 bunch leeks (usually 3 lg. ones)
2 tbsp. butter
2 lb. potatoes, peeled & diced
2 qt. chicken broth (canned or fresh)
1/2 c. half & half
Salt & pepper
Minced parsley

Wash leeks thoroughly and discard the tough part of the green tops. Cut in thin slices and again rinse, draining well. Cook in butter until soft. Add diced potatoes, chicken broth and simmer for 40 minutes. Add cream and salt and pepper to taste. Sprinkle with minced parsley and serve with croutons.

This soup may be whirled in a blender to make puree. If it becomes too thick, add milk, cream or chicken broth. We prefer it run through the blender.