Milk Soup from the Ardennes

Ingredients

 * 2 tablespoons unsalted butter
 * 3 leeks, white parts only, rinsed well and sliced into thin rings
 * 1 large onion, coarsely chopped
 * 4 to 6 escarole leaves, coarsely chopped
 * 4 cups milk
 * 3 medium baking potatoes, peeled and cut into ½-inch cubes
 * salt and freshly ground black pepper to taste 2 tablespoons minced fresh parsley

Directions

 * 1) Melt the butter in a heavy soup pot over medium heat.
 * 2) Add the leeks, onion, and escarole; cook, covered until the vegetables are softened but not browned, 5 to 10 minutes.
 * 3) Add the milk and the potatoes, season with salt and pepper.
 * 4) Simmer, covered, until the potatoes are very soft and start to fall apart, about 30 minutes.
 * 5) You can serve this chunky soup as is-country style-or puree it in a blender or food processor for a more elegant presentation.
 * 6) Serve hot, sprinkled with minced parsley.