...along with Potato Dumplings. But I must call a plumber immediately!
3 large potatoes, peeled, cubed and steamed until tender
4 tablespoons room temperature butter
2 teaspoons salt
1/4 cup chopped parsley
2 cups flour
2 quarts vegetable broth
2 bay leaves
1/3 cup lemon juice
1 tablespoon pepper
Make dumplings: Place steamed potatoes in a large bowl along with butter. Mash with fork (not an electric mixer). Stir in eggs, salt and chopped parsley. Fold in flour. Drop by teaspoonfuls onto baking sheets and refrigerate about 20 minutes. (NOTE: This is a double batch. You can freeze one panful and then transfer to plastic freezer bag for later use).
Chop dark green leaves off leeks and trim root end. Slice lengthwise and wash thoroughly under cold water.
Melt 3 tablespoons butter in large pot and saute leeks over medium low flame, stirring, until softened. Add vegetable stock and bring to a boil. Add dumplings and bay leaves. Simmer 20 minutes, uncovered. Pour in lemon juice and season with pepper. Remove bay leaves.
Serves 6 - 8.