Potato Leek Soup

This is a modified version of the recipe mom uses, which I believe is a slightly modified version of a recipe from a magazine.

Ingredients:

8 medium leeks

8 medium potatoes, chopped

8 carrots, chopped

4 cups chicken stock

salt

pepper

parsley

thyme

garlic powder

onion powder

2 cups skim milk

1 cup cream

Directions:

Cut leaves off of leeks and discard. Cut leeks lengthwise, and then chop into 1/2 inch wide pieces. Rinse thoroughly.
In pot, combine leeks, potatoes, carrots, chicken stock, and spices. Heat to boil. Reduce heat, cover, and simmer for 25 minutes, stirring frequently.
Add milk and cream and heat thoroughly.
For extra creamy soup, remove some of the large pieces of vegetable and put aside. Blend or puree remaining soup, then add pieces of vegetable back into puree.
*** This makes a pretty full pot of soup. You could easily half this recipe. Also, for richer soup soup, use more cream/less milk; for lighter soup, use more milk/less cream. Also, use spices according to your liking. ***