Ingredients

4 leeks, white part only, sliced
2 potatoes, peeled and cubed
1 small onion, chopped
4 C. chicken broth
1 bay leaf
1/2 tsp. salt
1/8 tsp. white pepper
1 pinch nutmeg
2 Tbsp. light cream cheese
1/2 C. 1 percent milk

Cooking Instructions

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process 1 to 2 minutes, until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)