4 oz. butter
5 c. chopped leeks
2 stalks (chopped) celery
1 onion, chopped
3-4 c. chopped potatoes
2 qts. chicken stock or water
1-2 c. heavy cream
Salt and freshly ground pepper

Melt the butter in a saucepan. Add the leeks, celery and onion - stew slowly until golden and soft, about 10 minutes. Do not let the mixture brown. Add potatoes and chicken stock or water; cover and bring to a boil. Reduce heat and simmer until potatoes are thoroughly cooked, 20 to 40 minutes.