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Leek and Potato Soup

1 bunch leeks, cut into 1/4" rounds (use the white and the light green parts of the leek)
1-1/2 pounds red or Yukon gold potatoes, chopped
7 cups water or vegetable stock
milk or half & half (or 2 tablespoons horseradish -- see recipe)
salt & pepper to taste

In a soup pot, sauté leeks in butter or olive oil and cook over low heat, covered, until beginning to soften. Add potatoes, water (or stock) and salt and bring to a boil. Lower heat and simmer until the potatoes are soft to the point of falling apart. Press a few against the side of the pan to break them up and give the soup body. If needed, thin the soup with milk and heat through, adding salt & pepper to taste. Or as an alternative, don't use any milk, and add 2 tablespoons of horseradish towards the end of cooking (you can add more water, instead of milk, if needed). Serves 4 to 6.