Title: Potato bonne femme
 Categories: Soups, Appetizers, Vegetables
      Yield: 6 Servings
 
      8 c  Water
    1/2 ts Salt
      1 lb Potatoes, cubed
      1 lb Leeks, cleaned, trimmed &
           -- thinly sliced
    1/4 c  Parsley, chopped
 
  In a large soup pot, bring the water to a boil.  Add salt, potatoes &
  leeks.  Cover, reduce heat & cook until the vegetables are soft.  This
  should take about 30 minutes.  Set aside to cool slightly.
  
  Transfer the soup to a food procesor or blender & puree until smooth.
  Be careful not to over blend otherwise the potatoes will become
  sticky. reheat, stir in the parsley & serve.
  
  VARIATIONS: Use any combinations of carrots, broccoli & beans.  Add 1
  package of watercress before pureeing the soup.
  
  "Vegetarian Gourmet" Winter, 1995