Instructions:

Yield: 6 servings

8 cup Water
1/2 tsp Salt
1 lb Potatoes, cubed
1 lb Leeks, cleaned, trimmed & thinly sliced
1/4 cup Parsley, chopped

In a large soup pot, bring the water to a boil. Add salt, potatoes & leeks. Cover, reduce heat & cook until the vegetables are soft. This should take about 30 minutes. Set aside to cool slightly.

Transfer the soup to a food procesor or blender & puree until smooth. Be careful not to over blend otherwise the potatoes will become sticky. reheat, stir in the parsley & serve.

VARIATIONS: Use any combinations of carrots, broccoli & beans. Add 1 package of watercress before pureeing the soup.