1 med. onion, finely chopped
1 bunch leeks (3-4) thinly sliced, with part of tops
1 c. celery, thinly sliced
1/4 c. butter
1 green pepper, cut into thin strips
2 cans (14 1/2 oz. each) chicken broth
2 med. potatoes, sliced about 1/4 inch thick
3 med. carrots, thinly sliced
1 1/2 tsp. salt
1/4 tsp. dried marjoram leaves
1 bay leaf
2 c. milk
1/2 c. chopped parsley
1 c. frozen peas, thawed
Freshly grated nutmeg

1. Saute onion, leeks and celery in heated butter in a 5 to 6 quart kettle or Dutch oven. Cook until onions are limp.

2. Stir in green pepper. Cook 1 minute longer. Add broth, potatoes, carrots, salt, marjoram and bay leaf. Bring to a boil. Cover. Reduce heat and simmer 20-25 minutes until potatoes are tender.

3. Stir in milk, parsley and peas. Heat uncovered, stirring occasionally, until soup is steaming hot. Season with nutmeg.

Tips: This thrifty soup will be even more economical made with 3 1/2 to 4 cups of your own chicken broth. When you cut up a chicken or bone chicken breasts, freeze bones and trimmings (wing tips, backs, necks) until you have a quantity. Then simmer with chopped onion, carrot, celery, salt, whole peppercorns, a pinch of thyme, parsley sprig and water to cover for several hours until liquid is flavorful. Strain, cool and freeze. Makes 4 servings.