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This recipe is from "The Enchanted Broccoli Forest" by Emily Katzen...

3 medium potatoes
3 cups cleaned chopped leeks
1 large carrot chopped
4 cups water
1 1/2 tsp. salt
1 cup milk (I prefer heavy cream)
freshly ground black pepper
(I also like to stir in freshly grated Parmesan cheese right before serving)

Scrub potatoes and cut into chunks.
Place in pot with the leeks, celery, carrot, water and salt.

Bring to boil, cover and cook until the potatoes are tender (about 20 minutes).

Remove from heat, and let cool until it's no longer too hot to puree.

Puree the soup in a blender or food processor.
Return the puree to the pot and stir in the milk (cream)
(I also stir in Paremesan cheese at this point)

Add freshly ground black pepper, adjust salt to taste..

Serve hot or cold (I prefer mine hot!)

You can sprinkle fresh basil on top of the soup before serving.

I serve this with good crusty bread and a nice salad...

Enjoy!

Ms.B