6oz Piave Fresco (fresh Piave cheese)
3pt stock or reconstituted bouillon
salt to taste
Clean and peel leeks and cut into thins rings.
Peel, wash and dice potatoes. Melt butter in pot, add leaks, allowing them to wither. Add potatoes and saute, then add boiling stock and cook for 30 minutes. Salt to taste and put soup into 4 soup bowls with diced Piave Fresco. Allow soup to sit for 5 minutes then serve with croutons.
Recommended Wine: Pinot Grigio - Veneto