3 leeks (white part)
5 lg. potatoes
1 lg. can chicken broth or 1 (12 oz.) can evaporated milk
1/4 tsp. turmeric
1/2 tsp. chervil
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley
1/2 tsp. tarragon
Parsley or chives for garnish

Peel and dice potatoes. Trim and thinly slice leeks. Saute leeks and potatoes in butter until lightly browned, about 5 minutes. Add chicken broth and cook approximately 30 minutes. Add seasonings and evaporated milk and simmer another 15 minutes. Adjust seasoning.

Stir soup occasionally as it cooks to avoid scorching. Garnish with parsley or chives.