Parisian Soup

Cut four leeks into strips, fry them in a little butter at the bottom of a stewpan,
pour over one quart of well-seasoned mutton stock, add six or seven boiled potatoes
cut into slices, and season with pepper and salt to taste. Boil all together until the
leeks are thoroughly done. Fry a few crusts of bread, put them in the tureen and
pour the soup over.