From Anita (cock-a-leekie soup). Makes 7 cups.

1 Tablespoon Butter, Melted	2 1/2 Cups Chicken Stock
3 Leeks, Washed & Sliced	1 Bay Leaf
1 1/2 Tablespoons All Purpose Flour	Salt & Pepper To Taste
1 Lb Or 2 Cups Potatoes, Peeled &	1 1/4 Cups Milk Or Cream
-Chopped	1 Tablespoon Chopped Parsley
2 Or 3 Celery Stalks, Chopped

1. In a large saucepan, melt butter over medium heat. Add leeks and cook for 1 minute. Add flour and cook another minute. Stir in potatoes and celery. Add chicken stock, bay leaf, salt and pepper. Simmer for 1 hour or until vegetables are very tender. Remove and discard bay leaf.

2. Transfer soup in batches to a food processor and process until smooth. (Alternatively, you can mash the solids by hand). Add milk and parsley. Reheat and serve.