Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Leek & potato soup - swp cennin a thatws(we   Yield: 4 Servings   2 Large leeks      1 oz Butter 1 lb Potatoes      4 pt Stock 1 Rasher of bacon Cheese L pt milk Salt and pepper      2 tb Chopped parsley  : Cut up the bacon and fry in tne butter in a saucepan. : Peel and cut up the potatoes. Clean and cut up the : leeks. Add the vegetables to the saucepan and fry : for 5 minutes. Stir in the stock and add salt and : pepper to taste. Put the lid on the pan and simmer : for 30 minutes until the vegetables are tender. Add : the milk and reheat but do not boil to avoid the milk : curdling. Add the parsley. Serve with grated cheese~ From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt