Leek Soup

Ingredients

4 large leeks
1/2 cup Roberts Butter
2 large onions, chopped
1 1/2 quarts (6 cups) water
6 chicken bouillon cubes
1/2 teaspoon salt
1 cup Roberts Milk
1 cup finely chopped cooked ham, optional

Preparation

Slice leeks lengthwise and wash thoroughly; cut into 1 inch pieces. Saute leeks in butter with the onions until leeks are soft. Mix in water, bouillon cubes and salt. Bring to a boil; reduce heat and simmer 8 to 10 minutes, stirring occasionally. Add milk and heat. Serve hot. Sprinkle with chopped ham, if desired.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.