3 med. potatoes, peeled & sliced
3 med. leeks, peeled & sliced
46 oz. can (5 3/4 c.) chicken broth
1 tsp. salt (opt.)
1 c. light cream or evaporated milk

In large saucepan combine potatoes, leeks, and chicken broth. Simmer covered until tender (about 15 minutes). Process in blender until creamy. Add cream -- and salt if used. (6 cups chicken bouillon and 5 3/4 cups water may be substituted for broth.)