cook lots of small potatoes in barely enough water, until soft; take them out to cool, and let the starchy water continue to reduce; add leeks (tops and all) cleaned and sliced into rings; meanwhile, slice the potatoes into disks about twice as thick as a quarter; when the leeks are done, remove them and set aside to cool, too; if the starchy, leeky water is gritty, strain it through a coffee filter, returning it to the pot; otherwise, just keep going; add to the water a dab of butter, a bit of salt and pepper and a wee dash of powdered ginger or nutmeg, and stir until butter is melted; return the sliced leeks and potatoes to the pot; the liquid should now be insufficient to cover; top off with milk, and simmer for a few minutes, or until you can't stand it anymore.
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I usually do a more-rustic version:
cook lots of small potatoes in barely enough water, until soft;
take them out to cool, and let the starchy water continue to reduce;
add leeks (tops and all) cleaned and sliced into rings; meanwhile, slice the potatoes into disks about twice as thick as a quarter;
when the leeks are done, remove them and set aside to cool, too;
if the starchy, leeky water is gritty, strain it through a coffee filter, returning it to the pot; otherwise, just keep going;
add to the water a dab of butter, a bit of salt and pepper and a wee dash of powdered ginger or nutmeg, and stir until butter is melted;
return the sliced leeks and potatoes to the pot; the liquid should now be insufficient to cover;
top off with milk, and simmer for a few minutes, or until you can't stand it anymore.
*g*