Instructions: Combine leeks, potatoes and stock in pot, and bring to boil. Add salt (1 1/2 teaspoons to start), reduce heat, cover and simmer 40 minutes, until waxy potatoes are tender and russets are falling apart.

Using back of spoon or potato masher, mash some of the potatoes to thicken soup. Taste and add salt and pepper as desired. Stir in milk and heat through.

Garnish each bowl with fresh tarragon or chervil.

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