Potato Leek Soup

4 leeks (white and green parts)
4 C. potatoes, peeled and diced (3-4 large)
5 C. water (I use chicken broth)
1/2 tsp. salt
1 C. shredded cheese
1 Tbsp. margarine or butter
1 C. milk (skim or 1%)
1/4 tsp. pepper

Separate and wash leeks thoroughly; slice into 1/2 inch pieces.  In a
large nonstick saucepan saute the potatoes and leeks in butter or
margarine for several minutes until leeks are limp, stirring to
prevent browning.  Add broth, pepper and salt; simmer chowder 30
minutes until potatoes are very tender.  Add mild and heat; do not
boil.  Soup should be thick, creamy, and green from the color of the
leeks.  Mash some of the potato chunks to thicken the soup or puree in
blender if smooth and creamy soup is desired.  Add cheese after soup
is thickened.  You can use as much cheese as your taste desires.

Courtesy of Colleen Nelson