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For about 8 cups, serving 6 to 8
3 Tablespoons butter in a 3-4 quart heavy bottomed saucepan
3 cups sliced or minced leeks (white part only) or onions, or a combination of both.
3 Tablespoons flour
2 quarts hot water (or 4 to 6 cups water plus milk added at end of cooking)
1 Tablespoon salt; pepper to taste
Optional: A cup or so of tender green part of the leeks, sliced or minced.
4 cups (about l‘/i pounds) potatoes, peeled, and roughly chopped or neatly diced, in this latter case use “boiling” potatoes that keep their shape.
One third to ‘/i .cup heavy cream or sour cream, and-or 2 to 3 Tablespoons butter.
2 to 3 tablespoons minced fresh parsley and-or chives.
The Soup Base...Melt butter over moderate heat, stir in the leeks and-or onions, cover pan, and cook slowly for 6 minutes without browning. Then blend in the flour and stir over moderate heat for 2 minutes to cook the flour without browning it either. Remove from heat, let cool a moment, and gradually beat in a cup or so of hot water. Blend thoroughly with the flour and vegetables, then stir in the rest of the water. (If you want
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