Potato and Leek Soup
6 cups of water
1 pound diced potato
1 pound sliced leek (pale green and white only)
2 sprigs thyme
fresh ground black pepper (or you could use white pepper if you don't want to see the flakes)
1T salt
2 pats butter or dash of cream

Place vegetables thyme, salt and pepper in water in a 4 quart saucepan and simmer for 50 minutes or until tender.  Use an immersion blender or food mill to puree soup.  Taste for seasoning, you may wish to add more salt.  Stir in butter or cream to finish the sauce.  Serve with fresh chives as garnish.