2 tbsp. butter
1 1/2 c. sliced leeks (white part)
2 tbsp. unbleached white flour
4 c. hot water
4 c. peeled and sliced potatoes
1 tsp. salt
1/4 tsp. freshly ground pepper
2 c. broccoli flowerets
2 c. skim milk

In a soup pot, melt butter. Mix in leeks; cover pot and cook slowly until leeks are soft. Blend in flour and cook for a few seconds. Remove pot from heat. Add 1/2 cup of the hot water and blend thoroughly. Add the remaining hot water, potatoes, salt, and pepper.

Bring to a boil; reduce heat and simmer, partially covered, for about 40 minutes or until potatoes are tender.

While the potatoes are cooking, steam the broccoli until it is just tender; set aside.

Pour the cooked potatoes and their liquid into a blender and puree until they are almost smooth (they should still have some texture). Return soup to pot; add 1 cup of the skim milk and blend well. Slowly add the second cup of skim milk, 1/4 cup at a time. Do not add so much skim milk that the soup becomes too thin. Soup should be thick. Mix in broccoli, correct seasoning, and finish with several twists of your peppermill.