2 large leeks 3 medium potatoes 1 tablespoon of olive oil 2 cups of water 4 bouillon cubes Ground pepper to taste 1 cup of skim milk Parsley - 2 tablespoons of fresh and 2 tsp. dried
Separate and clean leeks - cut green and white parts into 1/2 inch pieces. Peel potatoes and dice. Sauté potatoes and leeks in olive oil for 3-4 minutes. Add water and bouillon cubes and pepper. Bring to boil - decrease or lower heat and simmer 20-30 minutes until vegetables are tender. Cool soup - blend 1/2 soup in blender if desired. Put back into pan. Add milk and heat - do not boil. Serve with Cheddar cheese over top and garlic bread.
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