4 med. leeks (about 1 lb.)
2 tsp. non-diet, tub-style butter
3 c. vegetable stock or broth, divided
1 1/2 lb. boiling potatoes, peeled and diced (3 1/2 c. diced potatoes)
4 c. broccoli flowerets
1/4 tsp. white pepper
1 1/4 c. whole milk
Salt to taste
1 to 2 tsp. finely chopped chives for garnish (optional)

Since sand and dirt collect under the leaves of leeks, clean them very carefully as follows:

Trim off and discard root end and all but about 1 inch of the green tops. Peel off and discard 1 or 2 layers of tough outer leaves. Then, beginning at the green end, slice down about 1 inch into leeks. Put leeks into colander. Wash them thoroughly under cool running water; wash again to remove all traces of dirt. Set them aside until well drained. Cut leeks crosswise into 1/2 inch pieces.

In Dutch oven or very large saucepan, melt butter over medium heat. Add leeks and 3 tablespoons of stock and cook, stirring frequently, about 10 minutes until leeks are tender but not browned. If liquid begins to evaporated, lower heat slightly and add more stock. Add remaining stock, potatoes, broccoli, and pepper.

Lower heat, cover, and simmer about 11 to 14 minutes or until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed for 10 seconds. Then raise speed to high and puree until completely smooth. Return puree to pot in which it was cooked. Add milk and stir to mix well. Simmer an additional 4 to 5 minutes. Add salt, if desired.

Serve in medium sized bowls. Garnish individual servings with sprinkling of chopped chives, if desired. This soup keeps 2 to 3 days in refrigerator. Makes 6 to 8 servings.