Continuing on the soup journey tonight, I made Leek & Thyme Soup (without the fresh thyme, which I would recommend using).  Melt 1/2 cup butter (YES.  That much, thanks Paula Dean) in a large sauce pan, and add large slices of at least two leeks (you could probably add more) and a large sprig of thyme (I added rubbed thyme).  Saute for 4-5 minutes, add chunks of potatoes (about 1 lb.) and I added some sliced mushrooms as well.  Add cold water until just covering the vegetables and simmer for 30 min.  Stir in 1 1/2 cups milk and season with salt and pepper.  Simmer for another 30 min (or less if you get hungry…).