Ingredients

• 6 large leeks
• 1/2 pound mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 tsp dried tarragon leaves
• 1/3 cup flour
• 1/4 tsp white pepper
• 2 cups low-fat (1% fat) milk
• 4 cups low-sodium chicken broth

Directions

1. Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks.
2. In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry.
3. In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.