Potatoe, leek, cauliflower, broccoli soup

32 oz low sodium chicken broth
4 c skim milk
8 cups sliced leeks (about 2 large)
2 lbs red potatoes , diced
2 cup broccoli cuts
1 lb bag frozen cauliflower
1/4 cup butter or margarine

Slice leeks and saute in margarine until soft and golden brown. Cut potatoes into bite size pieces. Put all ingredients into large pot and bring to boil. Turn down to simmer and simmer for about a hour until potatoes are soft. Using a hand blender or potatoe masher, mask up about half of the veggies in soup to a thick creamy consistency. Salt and pepper to taste.

Serving Size: makes 5 servings 2 cups each

Number of Servings: 5

Recipe submitted by SparkPeople user LBOLLING2.