|Chicken stock||4 1⁄4 Cup (68 tbs)|
|White of leek||3 Large, chopped|
|Onion||1 Large, chopped|
|Fennel bulb||1 Large, chopped|
|Potatoes||4 Large, peeled and cubed|
|Tamari/Soy sauce||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Chopped watercress/Italian parsley||1 Tablespoon (For Garnish)|
Put 2 tablespoons of stock in a large, heavy-bottom pot.
Add the leeks, onions, and fennel and cook over low heat for 3 to 4 minutes, stirring often, until the vegetables are wilted.
Do not let the vegetables brown.
Add more stock, if necessary.
Add the potatoes, the rest of the stock, and tamari.
Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until all of the vegetables are quite tender.
Remove from the heat and stir in the milk.
Puree the soup in small batches in a blender and place in a tureen or individual bowls.
Garnish with the watercress or parsley, if desired.