4 lg. leeks
4 lg. potatoes, cut into sm. pieces
2 onions
1 chickory or Belgium endive
3 tbsp. oil
2 tbsp. flour
4 c. chicken broth
1 tsp. salt
1/4 tsp. pepper
2 c. milk
2 oz. vermicelli noodles, broken up

Slice leek to 1/4 inch pieces and saute uncovered 15 minutes. (Don't brown), along with the onions and chickory.

Add flour and stir well. Cook slowly 10 minutes more. Meanwhile, in saucepan, combine chicken broth, salt and pepper. Bring to boil; turn down heat and ladle 1 cup into leek and flour mixture and mix well. add potatoes and cook slowly another 10 minutes.

Puree 3/4 of the above mixture and return to pot. Add milk to leek mixture. Boil vermicelli in chicken stock for 5 minutes then add to soup pot. Sprinkle with grated Parmesan cheese (optional).