1/4 lb. bacon, diced
1/4 c. celery
3 leeks
2 tbsp. flour
2 c. water
2 c. milk
2 medium potatoes, peeled and diced
salt to taste
pepper to taste
1 tsp. parsley, chopped

Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy sauce pan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour, or until the vegetables are tender. Check the seasonings. Serve warm, garnish with parsley.

Serves 4.