Potato Soup

Sautee 1 cup sliced leeks (or onions) 1diced garlic clove in 3 tbsp butter until limp.   Stir in 3 tbsp at least flour and saute until it has absorbed the butter and leek liquid.  Add 3 or 4 cups of water or mild chicken broth, salt, pepper, and any spices you like.   Add 4 cups or so of peeled and diced potatoes. Simmer uncoverd until potatoes are tender but not mushy.  At this point you could add some diced carrots and celery if you like a country look. Otherwise add 1 1/2 cups of light cream or heavy cream if you don't mind calories and simmer until vegetables are tender (15 10 min). Add more salt and pepper to taste.