Potato Leek Soup

I made this soup for the first time this week and really liked it. I took several recipes I found online and modified them to one that was both easy and somewhat healthy.

2 medium-large leeks, leafy tops cut off, and chopped finely
2 lbs white potatoes, peeled and chopped to approx. 1/2 inch cubes
3 cups chicken broth, or 3cups water and 3 chicken bouillon cubes
1 peeled and chopped (as finely as you want in soup) carrot
1 cup whole milk (I am sure skim or lowfat would work well too, I just went for the creamy factor)
2 T. margarine or butter
2 T. Dried parsley
2 tsp Rosemary
1 tsp Thyme
Salt and pepper to taste

In medium-large soup pot sprayed with non-stick spray, heat margarine/butter and leeks on medium heat, stirring until just bubbly. Then reduce heat to low and cover, simmering for 10 minutes. Stir every 2 minutes or so, do not allow leeks to burn. If leeks are getting stuck to pot, spray in more non-stick spray.

After 10 minutes, add the broth/bouillon and water, potatoes, carrots, and seasoning. Heat covered pot on medium-low for 20 minutes or until potatoes are tender, stirring frequently. Once potatoes are tender, remove from heat and use a potato masher to mash potatoes directly in pot. More mashing for finer soup, less for chunkier soup. Finally, add milk and salt and pepper to taste. Can add more milk for thinner soup. Serve immediately.

Entire batch using whole milk is 20 WW points.
Makes 4 meal-sized portions, or 6-8 smaller portions

Boun Appetito!