Hearty Potato & Leek Chowder

Directions

To prepare leeks, cut off root end and tough green tops about 3 to 4 inches above white part of leek.

Cut in half lengthwise and rinse under running water to remove sand.

Cut into ½-inch slices.

In a large saucepan, melt butter.

Add leeks, potatoes, carrots and onions.

Cook slowly until soft, about 8 to 10 minutes, stirring often.

Add broth.

Cover and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 25 minutes.

Add the milk gradually and heat gently but do not boil.

Stir in parsley, salt and pepper to taste.