Leek and Potato Soup

Melt the butter in a saucepan

Add the leeks, celery, and onion, and stew slowly until golden and soft, about 10 minutes. Don't let the mixture brown.

Add potatoes and chicken stock (or water); cover and bring to a boil.

Reduce the heat and simmer until potatoes are cooked through. 20 to 40 minutes, depending on the potatoes' age and how finely they're chopped.

Mash vegetables or roughly puree in a food process or food mill.

Heat the cream and add to the soup, along with salt and pepper to taste.