Potato and Leek Soup Recipe

Potato and Leek Soup

* 1 lb. fresh leeks
* 2 qts. water
* 2 lbs. potatoes, peeled and quartered
* 2 heaping Tbs. grated onion
* 2 C. milk
* 1 tsp. salt
* 1/2 tsp. freshly ground black pepper
* 1/4 C. sweet butter
* 1/2 C. heavy cream
* 1/2 C. freshly grated parmesan cheese
Wash the leeks. Dice and put aide about 2 oz. of the tender white heart. Cut the rest of the leeks into 1/2-inch pieces. Place the water in a soup pot and add the potatoes, leeks and grated onion. Bring to a boil, then add the milk, salt and pepper. Cook slowly for 30 minutes. Lift out the cooked potatoes and leeks and force them through a ricer. Then return to soup pot. Add the tender, diced leeks, butter and cream. Bring to a boil. Cook slowly for 15 minutes. Stir in the cheese and taste for seasoning. Add bread when serving.
Serves 6.