4 med. red potatoes, peeled & diced
2 c. water
2 tbsp. butter or vegetable oil
Dash cayenne pepper (opt.)
2 tbsp. freshly minced parsley
4 lg. leeks, sliced, including some green tops
1 lg. onion, chopped
3 c. milk
Salt & pepper to taste
1 c. cream

Cook potatoes in water about 10 minutes. Saute leeks and onions in butter (or oil) until golden. Add to potatoes and stir in milk and seasonings. Simmer until the flavors are blended (about 15 minutes). Add parsley and heat almost to boiling, stirring frequently. Enrich soup with cream and serve hot.