2 tbsp. butter
1 large onion, chopped
2 leeks, chopped
2 tbsp. all-purpose flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper, to taste
1 cup low fat milk

Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.

Add potatoes, bring to the boil, simmer gently for 30 to 40 minutes or until potatoes are soft. Stir in milk and seasonings.

Puree soup in a blender. Add salt and pepper to taste.

Serves 6.

Submitted by: Carla