Creamy Leek Soup
Rinse the vegetables. Slice the white and light green parts of the leek. Peel the potatoes and cut into cubes. Briefly sauté the vegetables in butter. Add the broth, cover, and simmer gently for 20 minutes.
Remove a ladle full of vegetables. Add the cream to the remaining vegetables, and puree. Season to taste with salt and pepper, then return the whole vegetables to the pot. Garnish with parsley, and serve with wholewheat bread spread with cream cheese, if you'd like.