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Wash the leek, removing all dirt between the leaves.
Cut the leek into thin slices.
Heat a pot and melt the butter in it, then add the leek and braise for a couple of minutes.
Sprinkle the flour on the leek, stir and then add the broth. For a gluten-free version, leave the flour out, the potatoes will bind the soup, too.
Bring to a boil and boil for about 10 minutes. STIR FREQUENTLY!
In the meantime, peel and cut the potatoes into cubes.
Add some more broth or water to the pot if needed.
Add the potatoes to the leek and boil until they are cooked through (about 15 minutes).
Use an immersion blender to blend everything, then add the cream.
Season with salt and pepper, serve with a fresh slice of bread or dinner roll.