For 4 servings you will need:

1 med. onion, finely chopped
1 bunch leeks (3 or 4), thinly sliced, with part of tops
1 c. celery, thinly sliced
1/4 c. butter
1 green pepper, cut into thin strips
2 cans (14 1/2 oz. each) chicken broth
2 med. potatoes, sliced about 1/4 inch thick
3 med. carrots, thinly sliced
1 1/2 tsp. salt
1/4 tsp. dried marjoram leaves
1 bay leaf
2 c. milk
1/2 c. chopped parsley
1 c. frozen peas, thawed
Freshly grated nutmeg

1. Saute onion, leeks and celery in heated butter in 5 to 6 quart kettle or Dutch oven. Cook until onions are limp.

2. Stir in green pepper. Cook 1 minute longer. Add broth, potatoes, carrots, salt, marjoram and bay leaf. Bring to a boil. Cover. Reduce heat and simmer 20 to 25 minute until potatoes are tender.

3. Stir in milk, parsley and peas. Heat uncovered, stirring occasionally, until soup is steaming hot. Season with nutmeg.