2 large leeks, well washed and thinly sliced, white parts only
2 large or 3 medium potatoes, peeled and sliced
6 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
1 cup fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon minced chives, OR 1 tablespoon minced green onion tops, for garnish

Instructions:

In a large saucepan, combine the leeks, potatoes, and broth. 

Cook, covered, over medium heat until the vegetables are tender, about 30 minutes.

Puree through a food mill, food processor, or in a blender in batches, until smooth. 

Chill.

Stir in the evaporated skim milk, salt, and pepper. 

Garnish the soup with chives at serving time.

Servings: 9 

Nutrition Facts:
Amount Per  Serving: Calories 83
Fat 2 g, Cholesterol 1 mg, 
Sodium 253 mg