Creamy Potato Leek Soup

Name: Creamy Potato Leek Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8 Cups
Ingredients: 3 leeks (about 3 cups diced); 3 potatoes (about 3 cups diced); 2 Tablespoons margarine or butter; 4 1/2 cups low-sodium chicken broth; 1/4 cup 1% milk; 2 garlic cloves, minced or 1/2 teaspoon garlic powder; 1/2 teaspoon pepper

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Ingredients

leeks (about 3 cups diced)

potatoes (about 3 cups diced)

2 Tablespoons

margarine or butter

4 1⁄2 cups

low-sodium chicken broth

1⁄4 cup

1% milk

garlic cloves, minced or 1/2 teaspoon garlic powder

1⁄2 teaspoon

pepper

Directions

Remove root and green tops from leeks. Slice in half lengthwise and rinse well under running water. Slice crosswise into ¼ inch slices.
Scrub potatoes under running water with a clean vegetable brush; cut into small cubes.
Melt margarine or butter in a 2-quart saucepan over medium heat.
Add garlic and chopped leeks. Cook until softened.
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.
Add remaining broth, milk and pepper. Simmer for about 5 minutes.
Refrigerate leftovers within 2 hours.