Potage Villageois


3 leeks
3 tbsp. butter
1 small cabbage
6 c. water
1 bouillon cube
6 potatoes, cubed
1 c. small macaroni noodles
2 c. milk
Salt and pepper to taste
Minced parsley
Grated Parmesan cheese

Slice the leeks and cabbage julienne style; saute them in the butter over low heat.  Add the water, bouillon cube, and potatoes.  Bring the water to a boil and cook over medium heat for 30 minutes.

While the soup is boiling, cook the macaroni in a separate pot; drain.

Add the cooked macaroni, milk, salt, pepper, and parsley to the soup.  Return to a boil and then turn down the heat.  Simmer, covered, for a few minutes.  Serve hot and garnish with grated Parmesan cheese.

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