Leek Soup

1. 1

   Cut leeks into short (1-inch) pieces.

2. 2

   Saute them in butter. When they are golden brown, add water and potatoes.

3. 3

   Cook over medium heat until potatoes are soft.

4. 4

   Remove potatoes and mash them; then, return them to the soup.

5. 5

   Add the cream.

6. 6

   Serve over slices of bread lightly sauteed in butter.

7. 7

   Top with grated Swiss cheese.

8. 8

   (For those watching fat intake, substitute milk for cream and toast the bread without butter.)

* Per serving · 4 servings · Values may vary.

No additional tips available.