TRIPLE POTATO CHOWDER

1 tablespoon butter or margarine
1 1/2 cups diced, well-rinsed leeks, white part only
1 cup diced celery
1 cup diced carrots
1 teaspoon minced garlic
1 1/2 cups diced, unpeeled red potatoes
1 1/2 cups diced, unpeeled purple potatoes
1 1/2 cups diced, unpeeled yellow potatoes
2 cans (14 1/2 oz. each) fat-free chicken broth plus enough water to equal 5 cups
Pinch thyme
1/2 bay leaf
1/4 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley (to serve)

Melt butter in large saucepan over medium heat. Add leeks, celery, carrots and garlic. Cook until vegetables are tender, 5 minutes.

Add potatoes, chicken broth, water, thyme, bay leaf and pepper. Bring soup to boil. Reduce heat and simmer, partially covered, 20 to 25 minutes, until potatoes are tender.

Remove bay leaf and stir in parsley.

Makes 6 cups
Source: Ladies Home Journal Magazine