2 to 3 leeks, chopped
3 stalks finely chopped celery
2 to 3 potatoes, peeled and diced
3 to 4 c. water or stock
1 small bay leaf
salt
pepper
1 c. instant dry skim milk
1 to 2 Tbsp. margarine
parsley, chives, scallion or dill (optional)

In a heavy pot, saute leeks and celery. Add potatoes, water or stock, and bay leaf; cook until tender. Let cool briefly. Then, while stirring with a whisk or blending, add dry milk and margarine. Garnish with parsley, chives, scallion or dill, if desired. Yield: 4 servings.