Ingredients:

1 small to medium sized Leek
1 Tbs. Butter (or more if needed)
3 or 4 small Red Potatoes
1 can Chicken Broth
1/2 Cup Milk or Cream
Salt & Pepper to taste

Directions:

1. Wash and remove outside layer of leek, if necessary.

2. Cut into thin slices (about 1/8") removing outside layer as you go along when it
becomes tough until you've gotten as much out of it as you can.

3. Heat the butter in a sauce pan on low,
add the leek slices and allow to saute slowly
until they become almost transparent and limp.

4. Add the chicken broth and the peeled, cubed potatoes.
Cook on medium low until the potatoes are tender.

5. Add the milk and salt and pepper.