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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)