Low Cal Creamy Potato Leek Soup - cooking recipe

Ingredients

3 cups water
3 medium leeks
3 medium potatoes
1 tablespoon chicken bouillon granule
1/4 cup nonfat milk

Preparation

Clean leeks and dice (using only the white& green area up to where the leaves get tough).
Wash,peel& dice the potatoes.
Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.
Bring to a boil.
Cover and simmer for 25 minutes.
Puree one half of the mixture and then puree the other half (I used the blender).
Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.
Heat through and serve.