Potato soup

1 lb potatoes
2 leeks
2 oz butter
4 cups water
1/4 cup cream
salt, pepper
2 carrots
2 zucchini
1 stalk celery
2 tb chopped parsley

Peel potatoes and cut in quarters. Cut leeks into thin slices.
Melt butter, add leeks and cook 5 minutes. Add potatoes and water.
Simmer 30 minutes. Puree. Add cream and season.

Cut carrots, celery, and zucchini into thin strips.
Cook 2 minutes in boilng water; drain and add to soup.

Serves four.

This page hosted by Get your own Free Home Page