3 c. water
3 med.-size potatoes (about 1 lb.), diced
1/4 c. (2 or 3) thinly sliced leeks (white part only)
1 tsp. pepper
3 slices bacon
1/2 c. cream
1/2 c. milk
2 tbsp. chopped parsley
1 tbsp. butter

1. Bring water to boiling in a 2 quart saucepan with a tight fitting cover.

2. Meanwhile, wash, pare and dice potatoes.

3. Add potatoes to boiling water with leeks, salt and pepper.

4. Cover saucepan and simmer gently about 15 minutes or until potatoes are tender.

5. Meanwhile, dice and parbroil bacon.

6. Remove saucepan from heat and drain vegetables, reserving the broth. Force vegetables through food mill or sieve into broth.

7. Blend in bacon and cream, milk, parsley, butter.

8. Reheat soup and serve hot.