6 to 8 med. white potatoes
1/2 lb. carrots
2 leeks
1 can creamed celery soup or fresh celery
1 bunch of parsley
1 bouillon cube
1/4 c. sweet cream

Peel potatoes and carrots, cut potatoes and vegetables. Put vegetables in pot together with water and bouillon cube, boil until soft. Cut parsley and add, put in blender and blend until creamy. Add salt and pepper to taste. Add sweet cream and serve with croutons.