Provost’s potato (and leek) soup

one leek 2 Tbsp. butter three cans chicken broth four to five potatoes, diced 2 cups milk… one leek 2 Tbsp. butter three cans chicken broth four to five potatoes, diced 2 cups milk 3-inch block Velveeta cheese salt and pepper

Clean leek extremely well under cold water. Cut in half, then quarter halves for easier cleaning. After cleaning, slice into thin strips (but not too thin). Saute in butter in pot until tender but not brown. Add chicken broth and potatoes. Turn heat to high and boil until potatoes are tender (about 20 minutes). Remove from heat. Add milk and cheese. Place on burner on medium heat until warm.