3 tbsp. butter
6 leeks or 12 green onions, washed & coarsely cut
6 potatoes, peeled & diced
2 onions
1 qt. water
1 tsp. salt
2 c. light cream or milk

Melt butter in saucepan. Add leeks and coat until lightly browned. Add potatoes, onions, water, salt and cream. Bring to a boil. Simmer 45 minutes. Press soup through a sieve, or whirl in a blender to make a smooth puree. Heat, serve in cups with a pat of butter floating in each.