Potato Leek Soup

0.25 tsp Pepper, black
4 stalk, medium (7-1/2" - 8" long) Celery, raw
2 small Onions, raw
3 small (1-3/4" to 2-1/2" dia.) Potato, raw
8 tbsp Butter, unsalted
3 cube Chicken bouillon
4 cup Leeks
8 tsp, crumbled Bay Leaf
6 cup Fit & Active Chicken Broth
4 cup, chopped or diced Broccoli, fresh

If you like a chunkier soup, you can omit the raw potatoes and add instant mashed potatoes at the end of cooking until desired thickness is reached.

Saute leeks & onion in butter in a large saucepan until soft, but not browned (about 5 minutes). Add broth, potatoes,celery, bay leaf and pepper. Bring to a boil, lower heat; cover. Simmer 50 minutes or until potatoes are soft. Puree soup through food mill or whirl, part at a time in an electric blender. Garnish with croutons or chopped parsley.

Serving Size: 6