- 8 medium size Yukon Gold potatoes
- 32 ounces chicken broth (I like to use the organic chicken broth in a box)
- 2 cups low-fat or 2% milk
- 2 leeks, cut and chopped
- Cornstarch to thicken soup (about 2 tablespoons to 1/3 cup cold water)
- Salt and pepper to taste
Peel and cube potatoes. Cook in broth over medium heat until tender.
In a skillet sprayed with non-stick (butter flavored) cooking oil, saute the leeks over medium heat until tender. Add leeks and milk to the potatoes and stir well.
Use a manual hand-held potato masher to mash the taters and thicken soup. This is the point you will want to add enough cornstarch and water to thicken to desired consistency. Salt and pepper to taste.