Vichyssoise- [diabetic ]
Yield: 9 cups (9 servings)
 Ingredients
2 large leeks, well washed and thinly sliced, white parts only
2 large or 3 medium potatoes, peeled and sliced
6 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
1 cup fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon minced chives, OR 1 tablespoon minced green onion tops,

for garnish .
Directions
In a large saucepan, combine the leeks, potatoes, and broth.

Cook, covered, over medium heat until the vegetables are tender,

about 30 minutes.
Puree through a food mill, food processor, or in a blender in batches,

until smooth. Chill.
Stir in the evaporated skim milk, salt, and pepper.

Garnish the soup with chives at serving time.

Calories: 83-Protein: 5 g-Sodium: 235 mg-
Cholesterol: 1 mg-Fat: 2 g-Carbohydrates: 15 g-
Exchanges: 1 Starch
Source: The New Family Cookbook for People with Diabetes
       A recipe a day keeps the repetition away.