4 large potatoes, diced 4 large carrots, diced 2 medium size leeks, diced 2 tablespoons of butter 1 1/2 quarts of water 1 large can of evaporated milk Salt and pepper to taste
Split leeks in half lengthwise, then pull apart to wash and chop. Sauté leeks, potatoes and carrots in butter a few minutes. Add water. Cook until vegetables are tender. Remove about half of the mixture and blend in blender until smooth. Add mixture back to pan, then add evaporated milk, salt and pepper. To thicken a little more, add 1/2 - 3/4 cup instant potatoes.
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