Wash.-In large saucepan saut??? leeks in butter with pepper to taste until tender (about 10 minutes)-add all other ingredients and cook until potatoes and carrots are tender-Using a blender or food processor, puree 1-2 cups of the soup, then stir the puree back into the soup-Top with fresh herb such as basil or parsley (optional)Makes 4-5 servingsNumber of Servings: 4Recipe submitted by SparkPeopl