• 4 medium potatoes
• 4 Tbsp. butter
• 1 chopped leek
• 3/4 tsp. salt
• 6 cups stock or water
• ground black pepper
• snippets of fresh herbs: thyme, marjoram, basil

Chop leeks, including the greens,  into ½ inch rounds, place into a bowl of cold water with 1 tsp of salt.  Leave soaking for ½ hour.   Clean and peel potatoes and dice into 1″ chunks.   Drain leeks and saute in a saucepan with butter until translucent.  Add potatoes, stock, and seasonings.   Bring to a boil, reduce heat and simmer until potatoes are tender.   When done, puree the contents of the pan, making sure the puree is absolutely smooth. Return to the saucepan.   Thin with milk if soup is too thick. Heat gently, covered, until just hot. Do not boil.  Taste and adjust seasonings.  For a wonderful touch, swirl a Tbs of heavy cream into each bowl before serving.