* 2 T butter
* ¾ pound leeks, washed and sliced (white and light green parts)
* 1½ pounds potatoes, sliced or diced (peeling optional)
* 2 c vegetable stock or water
* 2 c milk
* 1 t salt
* black pepper
* ½ T parsley, chopped

Sauté the leeks in butter over medium heat until limp, 8-10 minutes.

Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn't enough liquid, add more stock, water, or milk,* ½ c at a time.

Stir in 2 c milk, salt, and pepper and simmer for 10 minutes.

You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.

Garnish with additional pepper and parsley and serve.