Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and slice potatoes. carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part. discard the dark green part, or use to make vegetable stock. put all ingredients in a large pot and boil for 30 to 45 minutes or until tender. mash vegetables with a fork or blend in a blender, depending on the consistency you prefer. the soup is a little pale, so you may want to garnish with chopped parsley or chives. clayton recommends adding 3 tablespoons of unsalted butter, but i've never missed it. my grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.

Target recipe: peel, cube, boil, drain and "mush" potatoes to the consistency you like (i like them lumpy, but my kids like smaller pieces). in separate pan, melt butter, add flour and cook while stirring for about a minute or so. add half the milk and stir until lumps are out of flour mixture. add remaining milk and on med-high heat, heat to a boil. stir almost constantly or it will scorch. after boiling, turn heat off and add remaining ingredients.