1 tbsp. low calorie butter
4 leeks, cut in 1/2 inch slices
1 onion, diced
4 potatoes, peeled and diced
4 c. chicken stock
1 1/2 c. lowfat evaporated milk
1/2 c. lowfat milk
Pepper to taste

Melt butter in large saucepan. Add leeks and onion, cover, cook until tender. Add potatoes and stock and simmer 40 minutes. Add milk and heat to serving temperature. Season with pepper.

For a smooth soup, place vegetables in blender. Blend until smooth, return puree to pot and add milks and pepper. Heat to serving temperature.