** NOTE: I adjusted the recipe I posted below. I think 3/4 or 1 tsp of salt is sufficient, since the butter and chicken stock I use is salted and 1 1/2 tsp seemed way too salty. I recommend starting off with 3/4 tsp of salt then gradually add more salt to taste.
I'm still cooking from the car load of goodies that we brought back from the family farm. Among one of the delicious produce the in-laws gave us were leeks. I've never cooked leeks before so I was excited with experimenting with it. My mother-in-law told me the one of her favorite things to make using leeks is a potato and leek soup. Oooh, I have to try it!