• 3 leeks, sliced (white part only)
• 3 stalks celery, sliced
• 3 T butter
• 1 cup water
• 2-1/2 cups diced potatoes
• 3 cups milk
• Salt, pepper, paprika

Cook leeks and celery in butter for 3 minutes. Add water. Cover and simmer 10 minutes. Add potatoes and extra water to cover, if necessary. Cook 10 minutes. Add milk and simmer until tender. Season.

This soup can be served chunky or can be run through a blender or food processor for a thick, creamier soup.