3 tbsp. butter
3 c. leeks (or onions), sliced
3 tbsp. flour
4 c. water
1 tbsp. salt
Pepper to taste
2 c. milk
4 c. potatoes (approx. 1 1/2 lbs.), peeled & chopped
1/3-1/2 c. sour cream
3 tbsp. butter
Fresh parsley

Melt butter. Stir in onions and cook 5 minutes. Blend in flour. Stir over medium heat 2 minutes. Remove from heat. Beat in 1 cup water. Add salt, pepper and potatoes and add rest of water. Bring to a boil, simmer partially covered 40 minutes. Stir in 2 cups milk. Add sour cream, butter and parsley, just before serving.

Excellent served with a loaf of cheese bread or crusty French bread and a big green salad.