My friend Mary Lynn arrived at this recipe after some experimentation.
The soup is remarkably quick and simple, but savory and rich. Add a
salad and some crusty bread and you have a wonderful meal. Serves 4.
Per serving: 506 cal, 12.3 gm fat, 32 mg cholesterol, 90.9 gm
carbohydrates, 8.3 gm fiber, 11.4 gm protein, 1883 mg sodium.

1/4 cup butter
5 potatoes, chopped
2 large leeks, chopped
6 cups chicken broth

Melt butter in a large soup pot. Add leeks and butter; saute 5
minutes. Add chicken broth and potatoes. Bring to a boil; reduce heat, cover, and
simmer 30 minutes. Taste for seasoning; add salt and pepper if needed.