Eight 1 cup servings. 113 total calories per serving. 5 saturated fat calories per serving.

2 tbsp. butter
1 1/2 c. sliced leeks (white part) NOTE: Onions can be used but leeks have a better flavor
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.