4 tbl. butter
2-3 leeks (including the pale green parts up to where it gets tough) Halve lengthwise and thinly slice.
3 green onions, chopped
Potatoes (about 1 ½ lbs.) cut into chunks
5 c. chicken or veggie broth

In a large pot, melt 3 tbl. butter. Add leeks and green onion bottoms. Sauté until leeks are wilted (about 4 minutes). Add the potatoes and stir for 1 minute to coat. Add the stock and bring to a boil. Cook until tender.

At this point you can puree in a blender or just mash well with a potato masher. Add salt and pepper to taste. Garnish with green onion tops.