Preparation:
Peel and cube the potatoes ; peel and mince the onions ; prepare the leaks (wash them and take the 2/3 top leaves off) and slice them.

In a saucepan, heat the oil and gently brown onions and leaks. Cover with a lid and braise on a gentle flame for about 10 minutes.

Add the cubed potatoes, salt & pepper, and 1 or 2 pinches of nutmeg ;
add the water and milk. Simmer for another 15 to 20 minutes.

Adjust salt & pepper, and serve soup in each tureen sprinkled with chopped parsley.