1 bunch leeks, usually 3-4 lg. ones or 5-6 sm. ones
2 tbsp. butter
2 lbs. potatoes, peeled and diced
2 qts. water or chicken broth (chicken broth is better)
1/2 c. Half and Half
Salt and pepper
Parsley for garnish

Wash leeks thoroughly. Cut in thin slices and cook in butter until soft - NOT browned. Add diced potatoes, liquid and simmer for 40 minutes. Put this CAREFULLY through blender. Put back in pot, add cream, and salt and pepper to taste, stirring constantly. Sprinkle chopped parsley on top when serving. About 8 servings.