Leek And Potato Soup

• 1 lb. fresh leeks
• 2 qt. water
• 2 lb. potatoes, peeled and quartered
• 2 heaping Tbsp. grated onion
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 1/4 c. sweet butter
• 1/2 c. heavy cream
• 1/2 c. freshly grated Parmesan cheese

1. Wash leeks and dice about 2 ounces of tender white hearts. Put aside.
2. Cut rest of leek into 1/2-inch pieces.
3. In pan, add water, potatoes, leeks and onion.
4. Bring to boil.
5. Add milk, salt and pepper.
6. Simmer 30 minutes.
7. Remove potatoes and leeks.
8. Force through ricer or puree in blender.
9. Return to soup pot.
10. Add tender diced leeks, butter and cream.
11. Bring to boil.
12. Stir.
13. Do not allow to burn.
14. Cook slowly for 15 minutes.
15. Stir in cheese and seasoning to taste.
16. Serve with crusty bread.

fresh leeks, water, potatoes, onion, salt, ground pepper, sweet butter, heavy cream, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531088 (may not work)