1 bunch leeks (3-4 leeks)
4 c. raw peeled, diced baking potatoes
3 cans chicken broth (do not use bouillon)
1 1/2 c. milk or cream

Wash leeks thoroughly (discarding green tops and roots). Chop and add to potatoes and broth. Salt to taste. Simmer in a covered heavy pot for 30 minutes (until everything is mushy). Puree cooked mixture in a blender. Add milk or cream and heat to serve. Do not freeze. Can be reheated in microwave. Easy.