1 c. peeled, diced carrots
1 c. peeled, diced potatoes
1 c. white portions of leeks, washed well
1 (14 oz.) can chicken broth
1 c. whipping cream
Tiny dash of hot pepper sauce (optional)
1 c. milk
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper

Put carrots, potatoes, leeks, and broth into large saucepan. Heat to boil over high heat. Cover; reduce heat to low until veggies are very tender (about 30 minutes). Remove from heat. Put into a blender and process until smooth. Add cream, milk, butter, and seasons. Process until well blended. Return to saucepan; cook over medium heat just to blend flavors, stirring occasionally, 5 to 10 minutes.

Can be made ahead, and refrigerated (well covered) for several days. Also good with 2 cups low-fat milk. Yields 6.