6 med. potatoes, peeled & sliced thin
1 bunch leeks (white parts sliced thin)
1/2 c. celery, sliced thin
1 c. coarsely shredded carrot
3 c. water
2 tsp. salt
1/4 tsp. black pepper
1 can beef or chicken broth
1 can evaporated milk (16 oz.)

Put potatoes, leeks, celery, carrot and water into large saucepan. Add salt and pepper. Heat to boiling, cover and cook until tender. Add broth and cream. Heat again, just to boiling. Serve. Sprinkle with grated Parmesan cheese.