Begin by sauteing 1 pound diced Onions, 1 diced Leek and 2 smashed Cloves garlic in 2 tablespoons Olive Oil. When these are well cooked add 1 to 2 pounds Potatoes and 2 cups Water or Broth. It is now time to add 1 teaspoon Salt. Make the Roux in a small saucepan. Melt 1 tablespoon of Butter then whisk in 1 tablespoon Flour. Hint: you can make Roux ahead of time and store it in the refrigerator. When potatoes are soft you can add the Roux and 2 cups Milk. Make sure you bring the soup to 165 degrees and stir out any lumps. I like to add Dried Parsley, Black Pepper and Dried Dill at this point. Check the salt content and Enjoy!
You can add other additions to this soup, Cheddar Cheese, Corn, or Peas. This is also a great base for fish chowder, add any firm fish such as salmon, cod, shrimp, clams or lobster.