Mmm, mmm, good.

Cold, rainy days need warm, hearty soups. This one is from my mom's Skinny Soups cookbook, which means you can eat a giant bowl, get cozy on the couch, and resist turning into Jabba the Hut. (Skinny Soups gets credit for the chilled strawberry soup at Jen's baby shower and for a chicken rice soup that can cure any sickness, except mine because I don't eat chicken.)

CREAMY BROCCOLI-POTATO SOUP (makes 6-8 servings)

• 4 medium-sized leeks (about 1 lb)
• 2 tsp non-diet, tub-style margarine (do your heart a favor and use Smart Balance)
• 3 c. chicken stock, divided (I used veggie stock)
• 1 1/2 lbs boiling potatoes, peeled and diced (3 1/2 cups diced)
• 4 cups broccoli florets (I used 4 crowns because I hate measuring)
• 1/4 tsp white pepper
• 1 1/4 c whole milk
• salt to taste
• 1-2 tsp chopped chives as garnish (I used scallions)

Since sand and dirt collect under the leaves of leeks, clean them very carefully as follows: Trim off and discard root end and all but about 1 inch of the green tops. Peel off and discard 1 or 2 layers of tough outer leaves. Then, beginning at the green end, slice down about 1 inch into leeks. Put leeks in a colander. Wash them thoroughly under cool running water; wash again to remove all traces of dirt. (This was a leek education for me!) Set them aside until well-drained. Cut leeks crosswise into 1/2 inch pieces.

In Dutch oven or very large saucepan, melt margarine over medium heat. Add leaks and 3 tbsp of stock and cook, stirring frequently, about 10 minutes until leeks are tender but not browned. If liquid begins to evaporate, lower heat slightly and add more stock. Add remaining stock, potatoes, broccoli, and pepper.

Lower heat, cover, and simmer about 11-14 minutes or until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed for 10 seconds (I used my immersible blender that my culinary genius momma got me). Then raise speed to high and puree until completely smooth (I left some chunks in mine because I like using my teeth). Return puree to pot in which it was cooked. Add milk and stir to mix well. Simmer an additional 4-5 minutes. Add salt if desired (I definitely desired it).

Serve in medium-sized bowls. Garnish individual servings with sprinkling of chopped chives if desired (I recommend desiring). Soup keeps 2-3 days in the refrigerator.

calories: 163          fat: 2.8g          % cals from fat: 15
sodium: 219 mg    protein: 6.7g    cholesterol: 5mg