Title: Potage Bonne Femme (Potato Leek Soup)
Categories: Soup
Yield: 6 Servings

8	c	Water
1/2	ts	Salt
1	lb	Potatoes; peeled & cubed
1	lb	Leeks; cleaned, trimmed - and thinly sliced
1/4	c	Chopped fresh parsley - (optional)
1	tb	Butter (optional)

Bring water to a boil in a stockpot. Add salt, potatoes and leeks, cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor and puree. Do not overprocess, as potatoes will become sticky. Reheat if necessary, and stir in parsley and butter to serve.

// Per serving: 129 cal, 3 g prot, 227 mg sod, 26 g carb, 2 g fat, // 5 mg chol, 61 mg calcium.

Hints: Use any combination of carrots, string beans, cauliflower, or broccoli. Or add one packed cup of watercress leaves just before pureeing soup. Swirl in a little evaporated milk or heavy cream for a richer texture. Source: Barbara and Tamar Haspel (Vegetarian Gourmet * Issue No.16) From : Karen Mintzias From: "Fred Towner"

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