*Leek and Potato Soup*
Serves 4

A delicious creamy soup, that is low in fat  and very easy to make.  I always make some croutons to serve it with, but you don't need to.  It's great with crusy bread or cornbread too!  The evaporated milk makes it very creamy and rich without adding cream.

1 1/2 TBS butter
3 leeks, washed thoroughly, trimmed and then thinly sliced
2 stalks of celery, washed and thinly sliced
12 ounces boiling water
3 medium potatoes, peeled and chopped
1 (420g) tin of light evaporated milk (14 ounce), diluted with an equal amount of water
sea salt and ground white pepper to taste

Melt the butter in a large, heavy bottomed saucepan.  Add the leeks and celery.  Cook over moderate heat for 10 minutes, stirring occasionaly.  Do not brown.  Add 8 ounces (1 cup) of the boiling water and cover.  Simmer for 10 more minutes.  Add the chopped potato and the remaining boiling water.  Cover and simmer for 10 more minutes.  Add the tinned milk and water.  Cover and simmer for another 10 minutes, until the potatoes are tender.  Season to taste with salt and pepper.  Blitz with a stick blender until smooth.  You can leave a few lumps for texture if you wish.  Delicious!