3 or 4 lg. potatoes, sliced
2 tomatoes, quartered
2 leeks (white part only), sliced
3 carrots, quartered
3 or 4 celery stalks with leaves, sliced
2 med. onions, sliced
2 or 3 lettuce leaves

BOUQUET GARNI:

1 bay leaf
1/2 tsp. dried thyme
4 sprigs parsley
Salt and freshly ground black pepper
Grated gruyere cheese, optional

Put all the vegetables and the bouquet garni in a large enamel or stainless steel saucepan. Add water to cover, bring the water to a boil; simmer the mixture, covered for one hour. Remove the pan from heat and discard the bouquet garni. Puree the mixture in a food mill, blender or food processor and season it with salt and pepper, to taste. Rinse the pan, return the soup to it, and reheat it. Serve the soup in warmed bowls and sprinkle with grated cheese.