Potato-Leek Soup(Low-Fat) - cooking recipe

Ingredients

2 medium potatoes
bottoms of 3 large leeks
1/2 c. celery, chopped
1/2 c. carrots, grated
1/2 c. onion, chopped
1 small garlic clove
salt and pepper to taste
1 pt. or more low-fat chicken broth

Preparation

Cook veggies in enough water to prevent them from sticking, until they are tender.
Remove veggies from water and reserve it. Puree veggies in food processor or blender.
Return puree to pot and add chicken broth to reach desired consistency.
Some of reserved water may also be used, if needed to dilute puree.