Leek And Potato Soup Simplicity

• 1 lb. potatoes, scrubbed and sliced
• 8 leeks (whites and 1 inch green)
• 4 c. chicken stock
• 4 c. spring water
• 1 to 3 Tbsp. butter to taste
• salt and freshly ground pepper
• croutons
• grated Parmesan cheese

1. Split open leeks lengthwise; wash leaves very well.
2. Slice. In a large, heavy soup pot, combine potatoes, leeks, stock, water and butter.
3. Bring to a boil; turn down to medium and let simmer strongly, uncovered, until liquid is reduced by one-half, about 1 hour.
4. Stir occasionally.
5. Taste for seasoning, adding salt and pepper if needed.
6. Mash some of the potatoes into soup to thicken it slightly.
7. Place some croutons in each soup bowl and ladle in soup.
8. Top, if desired, with a bit of grated Parmesan, a sprinkle of parsley or a dab of a dairy garnish.
9. Serves 6 to 8 as an entree.

potatoes, leeks, chicken stock, spring water, butter, salt, croutons, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805891 (may not work)