Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups fresh potatoes, diced	Washed, peeled and diced
2 leeks	Use white part and 1 inch of green, spilt open lengthwise and wash well, then slice
4 cups low sodium chicken stock
1 cup water
2 tablespoons olive oil
2 tablespoons flour
1 cup Garlic flavored croutons	(optional)
¼ cup Shaved Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot, heat olive oil.  Add leeks and cook until tender. Add potatoes and cook for 1-2 minutes.
2	Sprinkle flour over potatoes and leeks.  Stir in chicken broth and water.  Bring to a boil, turn down the heat and simmer uncovered until liquid is reduced.
3	Stir occasionally.  Pour soup in serving bowl.
4	Top with croutons and cheese.	(About 1 hour) Cook until internal temperature reaches 135°F.