Potato Soup

Prepare the following:

• 6 medium (2 lbs) potatoes, diced
• 5 cups cold water
• 1 carrot, peeled and diced
• 1 leek, washed carefully and thinly sliced (white only)
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 Bay leaf
• 1 beef bouillon cube (no msg added)

• 2 tbsp. butter or margarine
• 3 tbsp. all purpose flour

• finely chopped parsley
• sour cream
• shredded cheese
  

Bring potatoes to a boil in 3 quart sauce pan. Reduce heat to medium and add carrot, leek, celery, onion, salt and pepper, thyme, marjoram, and bay leaf. Cover and cook 1 hour. Mash. Thicken with a roux of flour and butter.

Garnish with sour cream, or shredded cheese and fresh parsley.

Very tasty on a cold day. All you need is a hot beverage and a bun on the side.