Dutch Leek Soup

3/4 c Whole wheat flour

2 Cubes bouillon

2 qt Water

1 c Milk

1/8 ts Ground mace

5 Leeks, cleaned, chopped

1/4 c Whipping cream

2 c Shredded Edam or Gouda

Cheese Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.