Method:

• Slice leeks into thin crosswise slices, both white and green parts. Rinse slices very well in large colander (leeks are sandy).
• Melt butter in large pot, add leeks and sauté lightly.
• Clean potatoes and dice.
• Add potatoes to leeks with about 6-8 cups water, salt. Simmer (about 45 mins) until vegetables are softened and liquid reduced.
• Mash or blend to thick creamy consistency. Add cream and heat through, correct seasonings if desired.
• Serve cold as vichyssoise