2 handfuls of peeled diced potatoes
2 big handfuls of sliced carrots
1 leek, sliced
3 c. vegetable stock
1 c. raw milk (or 1/2 c. raw milk and 1/2 c. cream)

Combine first four ingredients in a saucepan and bring to a boil. Reduce to simmer for 25 to 30 minutes. Puree half of the vegetables and liquid in a blender. Empty into a bowl, add milk, and a pinch of salt and pepper. Stir. Serve cold in chilled bowls. Garnish with cold sliced scallions very sparingly. Serve 3 to 4.