2 med. size leeks (about 8 oz.)
1 tbsp. butter
2 sm. potatoes, peeled and sliced
14 oz. can chicken broth
1 c. low-fat milk

45 minutes before serving cut off roots and discard tough leaves from leeks. Cut each leek lengthwise and rinse well. Cut in small pieces and cook in hot butter 5 minutes. Add potatoes and broth.

Bring to a boil and then reduce heat and simmer 30 minutes until tender. Spoon mixture into blender. Cover and blend at low speed until smooth.

While blender is running, pour in milk. Return leek mixture to a saucepan and heat over low heat. Serve in soup bowl and garnish with watercress or parsley.