3 med. leeks
4 med. potatoes, peeled & chopped
4 carrots, sliced
2 c. chicken stock or broth, low sodium
1/8 tsp. pepper
2 c. skim milk

Cut off roots and discard tough leaves from leeks. Cut in half lengthwise and rinse. Cut white part of leeks and enough of green tops crosswise in 1 inch slices to make 2 cups. In saucepan, combine leeks, potatoes, carrots, stock and pepper and heat to boiling. Reduce heat, cover and simmer for 25 minutes, stirring frequently. Add milk and heat thoroughly. Yields: 4 servings.