3 lg. leeks
2 tbsp. butter
4 med. sized potatoes
2 (13 3/4 oz.) cans chicken broth
1 tsp. salt
1/8 tsp. white pepper
1 c. skim milk
1 clove garlic, minced
1/4 c. parsley, chopped
1/4 c. finely shredded Sharp Cheddar cheese

Trim leek, wash well and slice white part. There should be about 2 cups. Saute leeks and garlic in butter in a heavy kettle for 5 minutes. Pare potatoes; cut into eighths, add to kettle with chicken broth, salt and pepper. Heat to boiling, cover. Simmer 20 minutes or until potatoes are tender. Puree half at a time in blender. Beat until smooth, return to kettle. Stir in milk, heat slowly just until hot. Ladle into bowls and sprinkle parsley and cheese on each.