Potato Leek Soup - cooking recipe

Ingredients

1 lb. leeks
2 qt. water
2 lb. Russet potatoes, peeled and quartered
2 heaping Tbsp. grated onion
2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/2 c. Parmesan cheese

Preparation

Clean and cut leek into 1/2-inch pieces. In stock pot, bring leeks, water, potatoes and grated onion to boil.
Add milk, salt and pepper.
Simmer for 30 minutes.
Add Parmesan cheese and simmer for 5 minutes.
Remove from heat.
Puree soup in blender until completely blended.
Return to pot and cook slowly for 15 minutes.
Serves 6 to 8.