Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. red potatoes	Scrubbed and cut into small cubes
8 leeks	Use white part and 1 inch of green, spilt open lengthwise and wash well, then slice
6 cups low sodium chicken stock
2 cups water
1 tablespoon olive oil
1 tablespoon flour
Garlic flavored croutons	(optional)
Shaved Parmesan cheese

Directions:

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