Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    leeks -- white part only,
                        -- sliced
   2                    potatoes -- peeled and cubed
   1      small         onion -- chopped
   4      cups          chicken broth
   1                    bay leaf
     1/2  teaspoon      salt
     1/8  teaspoon      white pepper
   1      pinch         nutmeg
   2      tablespoons   light cream cheese
     1/2  cup           1% milk

Preparation:

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.