2 lg. leeks
4 or 5 med. potatoes (1 lb.)
1 slice bacon
2 tbsp. butter
2 c. chicken broth
Salt to taste
Freshly ground pepper
1 c. milk
2 tbsp. minced parsley
Caerphilly or cheddar cheese, grated

Clean leeks under running water and cut into 1/2" squares. Peel and dice potatoes. Cut bacon into small squares and fry. Add butter and let it melt, then add vegetables. Saute about 5 minutes without browning. Stir in stock, season to taste. Cover and simmer 30 minutes until vegetables are tender. Add milk a little at a time, NOT boiling, then stir in parsley. Serve in soup bowls with liberal sprinkling of grated cheese. Serves 4.