1 1/2 lb Leeks, cleaned and sliced

           -thin, including 1" of green
           -top
      2 md Onions, peeled and quartered

      9 c  Chicken broth or stock

  3 1/4 lb Baking potatoes, peeled and

           -cubed
    1/2 ts Black pepper

  Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the
  heat; cover. Simmer for 25 minutes. Add the potatoes; return to a
  boil. Cover and simmer for 20 minutes, or until the potatoes are
  tender. Process in a blender until smooth. Stir in the pepper.
  TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
  Serves 12-14.
  Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams
  carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510
  milligrams sodium.