3-4 medium potatoes, scrubbed and diced
3 medium leeks, white and green part only, rinsed
to remove all dirt and then diced
3-4 cups chicken or vegetable broth
butter for seasoning
white pepper
milk or cream

Sauté leeks in butter until translucent. 
Simmer potatoes in broth until tender (about 20 minutes). 
Add leeks to potatoes and their broth and allow to cool a bit.
Puree potato/leek/broth mixture in a blender, thinning with milk or cream as desired. 
Return to pan and heat through, adding white pepper and nutmeg to taste.

Serves 4.

(This is an extremely flexible and forgiving recipe.)

** For a nice touch, try sautéing up some diced red pepper and garnish each bowl of soup with some of this. 
It is very pretty and it tastes good too!

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