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Transition from one season to the next with a light vegetable soup for lunch or dinner.

Cock-a-leekie Soup

3 pounds potatoes, peeled and diced
1 pound leeks, cleaned and diced
1/2 pound celery, diced
4 green onions, chopped
1/2 cup butter or margarine
8 cups chicken broth
1/4 teaspoon ground black pepper

1. Combine potatoes, leeks, celery and green onions in a large kettle; add butter and cook until vegetables are softened (about 5 minutes). Add chicken broth and simmer for 1 1/2 hours. Stir in pepper. Serve hot.

Makes 12 servings.

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