2 bunches of leeks (rinsed, trimmed into 1/2 inch slices)
About 5-6 potatoes (depending on size of potato) (rinsed, peeled, and cut into quarters)
Salt & Pepper to taste
Begin by rinsing the leeks thoroughly under water. They can get lots of dirt in between so you want to spread apart the leeks and then cut into 1/2 inch slices. Cut off the bottom bulb of the leek and also the very top dark green parts, those get too tough. Place cut leeks and some butter (about three tablespoons) into the soup pot and cook on low/medium heat until the leeks are soft and bright in color.