3 tbsp. butter
1 c. sliced leeks, white only
1/4 to 1/2 c. chopped onions
18 oz. peeled, diced potatoes
6 c. water or chicken broth (4 tsp. chicken broth mix if water used)
Salt and pepper (omit salt if chicken mix used)
1 1/2 c. evaporated skim milk

Peel and dice about 6 or 7 red or creamer potatoes and keep in water until used. Wash leeks thoroughly. Trim off root - trim tough green leaves. You should have white to light green part of leek remaining. Cut in half lengthwise and then cut into slices about 1/8 inch wide. Melt butter in a stock pot over medium heat. Add leeks and onions; cook until tender (5 to 7 minutes). Add potatoes, broth, salt and pepper.

Reduce heat to low. Cover. Simmer for 20 minutes or until potatoes are tender. Pour soup in blender or food processor. Blend until smooth. Return to soup pot. Stir in milk and heat through - do not boil. Spoon soup into a bowl and garnish with a sprinkle of chopped parsley or a grate of nutmeg. 6 servings. 194 calories and 7 g of fat per serving.