Potato Leek Soup

Nothing is better on a cold day then a hot bowl of soup. This one is amazing. (I know it is far from cold today....but cleaning out my recipe cupboard!)

Prep Time: 25 minutes
Cooking time: 50 minutes
Serves: 8

4 medium potatoes
3 Tbs. butter or margarine
3 medium leeks, chopped (about 3 cups)
4 cups chicken brother
2 cups water
1/2 tsp. salt
1 cup skim milk
1/4 tsp. white pepper
choped fresh chives for garnish

1. Peel and dice potatoes into 1-inch chunks.
2. In a heavy 3-quart saucepan, melt margarine over medium heat. Add leeks; saute until softened, about 5 minutes. Add potatoes, chicken broth, water, and salt. Simmer, partially covered, until potatoes are tender, about 45 minutes. Remove from heat. Cool slightly.
3. In a blender or food processor fitted with metal blade, process potato mixture until smooth. Return potato mixture to saucepan. Add milk and pepper. Cook over medium heat until heated through, about 5 minutes. Ladle soupo into serving bowls. Garnish with chives. Serve immediately.

Leek Prep: first remove the dark green leaves and rinse well to remove any sand. Discard the bulb base and slice the remaining white portion.

For those on weight watchers: 3 points per serving
calories: 151 (31% from fat)
carbs: 21 g
Protein: 5 g
Sodium: 387 mg
Fat: 5g
Cholesterol: 1 mg