Makes 6 servings.

3 c sliced leeks
3 c diced peeled potatoes
2 qts water
1 Tbsp salt
¼ c heavy cream or 3 Tbsp butter, softened
2 Tbsp fresh minced chives or parsley

  1. Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender.
  2. Mash vegetables with fork or put through food mill.
  3. Set pot off heat and stir in cream or butter.

Serve in bowls and sprinkle with herbs.