3 large potatoes

1 large onion (I use Bermuda or white)

3 leeks (roots only)

3 tbsp. butter

2 tbsp flour

1 tsp. tarragon

1/2 tsp. nutmeg

1 qt stock (vegetarian or low fat chicken)

1 cup low fat/nonfat milk



peel and quarter potatoes (reserve in water)

dice onion

thinly slice leeks



in large stock pot melt butter

add leeks and onion, saute until transparent

sprinkle flour, tarragon and nutmeg

slowly add in stock, stirring constantly

add potatoes

bring just to boil, lower heat and cover

simmer for 45 minutes



put soup in blender to smooth

return to pot and add milk with whisk.

If soup has cooled, heat until desired temperature

You're done



(for added flavor you can add one red pepper diced to onion &

leeks OR two cloves garlic)



Reheats very well.