1 bunch leeks
1 c. celery
1 qt. milk
2 1/2 c. boiled potatoes, chilled
5 tbsp. butter
2 tbsp. flour
Salt & pepper
Cayenne

Cut leeks and celery in very thin slices crosswise and cook in 3 tablespoons of butter, stirring frequently for 10 minutes. Add milk and cook 40 minutes over low heat (use heat diffuser or coffee pot wire trivet under saucepan).

Slice and cut potatoes in small pieces (easiest when potatoes are chilled).

Melt 2 tablespoons butter. Add flour, then milk, vegetables, seasonings and potatoes. Cook a few minutes longer until mixture is hot. Serves 6-8.