Leek Soup
1/2 pound leeks 1/2 pound potatoes 1 quart boiling water Salt and pepper 1 ounce butter Wash, and trim the leeks, and cut them into slices. Cut the potatoes into pieces about the size of a small walnut. Cook the vegetables for five minutes in the butter. Add the water, and cook until the leeks are tender and the potatoes break up--about one hour. Season and serve.