8 c Water
1/2 ts Salt
1 lb Potatoes, cubed
1 lb Leeks, cleaned, trimmed &
— thinly sliced
1/4 c 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.

“Vegetarian