Leek Soup - cooking recipe

Ingredients

6 leeks (use 6 to 8 inches of leek, not tops)
1 medium onion, chopped
1/2 stick margarine
1 can potatoes, cubed
1/2 head small cabbage, chopped in small pieces
salt and pepper
1/4 c. dried parsley
1 tsp. garlic powder
2 c. Carnation milk
6 to 8 c. chicken broth
3 to 4 cubes chicken bouillon
1 shredded carrot

Preparation

To rinse leeks clean, cut 4 lengthwise sections, then rinse. Chop up.
Saute slowly the leeks and onion in margarine.
Add potatoes, carrot, cabbage, broth, bouillon, parsley and seasoning. Simmer until vegetables are soft.
Add milk, but don't boil, just lightly simmer for 15 minutes.
Serve.
Serves 6.