1/4 c. butter
1 c. chopped leeks (or onion)
1 tbsp. flour
2 1/2 c. water
3 1/2 c. chicken broth (bouillon cubes)
1 tsp. salt
1/4 tsp. pepper
2 c. instant non fat dry milk (not reliquefied)
1 env. instant mashed potatoes

1. Cook leeks or onions in hot fat until tender, stirring occasionally. Stir in flour. Remove from heat and gradually add water, stirring constantly until blended.

2. Stir in chicken broth and next 3 ingredients; heat thoroughly. Remove from heat and stir in potatoes.

3. Pour about 1/3 of mixture into blender container and blend until smooth. Empty and repeat process with remainder of mixture. Chill and serve or hot if desired. If soup is too thick, it may be thinned by addition of chicken broth.