Leek Soup - cooking recipe

Ingredients

3 leeks
4 large potatoes, peeled and halved
2 liters water
salt and pepper
1 oz. butter
3/4 c. light cream

Preparation

Cut leeks into short (1-inch) pieces.
Saute them in butter. When they are golden brown, add water and potatoes.
Cook over medium heat until potatoes are soft.
Remove potatoes and mash them; then, return them to the soup.
Add the cream.
Serve over slices of bread lightly sauteed in butter.
Top with grated Swiss cheese.
(For those watching fat intake, substitute milk for cream and toast the bread without butter.)