Recipe - Leek And Potato Soup (Cennin A Thatws)

2 Large leeks
1 ounce Butter
1 pound Potatoes
4 pt Stock
1 Rasher of bacon
Cheese
L pt milk
Salt and pepper
2 tablespoon 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~
Posted to MMRecipes Digest V3 #249

Date: Thu, 12 Sep 1996 18:14:59 +0000

From: "ray.watson" ray.watson@ukonline.co.uk