Creamy Potato Leek Soup

 Makes: 8 1-cup servings

3 leeks (about 3 cups diced)

3 potatoes (about 3 cups cubed)

2 Tablespoons margarine or butter

4 ½ cups low-sodium broth (any type)

¼ cup 1% milk

2 cloves garlic, minced or 1/2 teaspoon garlic powder

½ teaspoon pepper

1. Remove root and green tops from leeks.  Slice in half lengthwise and rinse well under running water. Slice crosswise into ¼-inch slices. 
2. Scrub potatoes well; cut into small cubes.
3. Melt margarine or butter in a 2-quart saucepan over medium heat.
4. Add garlic and leeks. Cook until softened.
5. Add potatoes and enough broth to cover.  Cover pan and simmer until potatoes are soft.  Mash with a potato masher or fork until potatoes are fairly smooth. 
6. Add remaining broth, milk and pepper.  Simmer for about 5 minutes.
7. Refrigerate leftovers within 2 hours.

Notes

• Try using parsnips for some of the potatoes. Add them a bit later than the potatoes because they will cook faster.
• Try adding ½ teaspoon thyme with the pepper.