Potato Leek Soup

4 T. butter, melted in a 3-4 qt. soup kettle
3-4 C. sliced leeks, (2-3 medium), OR a combination of leeks and mild onions. Like a giant scallion, cut off the root, peel off the outer leaves, and use the white part for cooking. Garnish with little of the green part, minced.
3 T. flour
1 T. salt (at least)
4 C. potatoes, peeled, diced. Idahos will cook down to mush; ‘boilers’ will hold their shape better-if that matters.
2-3 C. milk and/or cream, stirred in at the end.
Hot water or chicken stock
Pepper to taste
Pinch of nutmeg, always good with cream soups.

Simmer leeks in melted butter for 5 minutes without browning. Add flour and stir to blend. Add potatoes. Barely cover with water or stock. Simmer partially covered until vegetables are very tender—half an hour or so. Soup may be set aside at this point then brought to the simmer when ready to serve. Stir in milk and/or cream. Garnish with chopped parsley or watercress.