Le Papet Vaudois -- Swiss Leeks

• 1 34 lbs leeks, cut into 1-inch pieces
• 78 cup dry white wine
• 78 cup vegetable broth
• 12 evaporated skim milk
• 1 onion, finely chopped
• 1 tablespoon butter
• 1 lb potato, diced
• salt, pepper, nutmeg

1. Saute the onion butter.
2. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes.
3. Add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes.
4. When the potatoes and leeks are tender, add the evaporated milk Add less than a pinch of nutmeg and salt/pepper to your liking.

leeks, white wine, vegetable broth, milk, onion, butter, potato, salt

Taken from www.food.com/recipe/le-papet-vaudois-swiss-leeks-457955 (may not work)