Leek Soup

Directions

1. 1
   Cut leeks into short (1-inch) pieces.
2. 2
   Saute them in butter. When they are golden brown, add water and potatoes.
3. 3
   Cook over medium heat until potatoes are soft.
4. 4
   Remove potatoes and mash them; then, return them to the soup.
5. 5
   Add the cream.
6. 6
   Serve over slices of bread lightly sauteed in butter.
7. 7
   Top with grated Swiss cheese.
8. 8
   (For those watching fat intake, substitute milk for cream and toast the bread without butter.)