Creamy Spinach Leek Soup

2 tablespoons margarine

1½-2 cups chopped leeks, packed (use whites and about half of green stalks)

1 box (10 ounces) chopped, frozen spinach, thawed and drained

4 cups skim milk, divided

3 tablespoons fresh dill, snipped, or 2 teaspoons dried dill

½ teaspoon salt

¼ teaspoon black pepper

Dash ground red pepper

2 chicken bouillon cubes

3 tablespoons cornstarch

½ cup cold water

1 cup low-fat or fat-free sour cream

In a 3-quart saucepan melt the margarine over medium-high heat. Add leeks and saute three minutes.

Transfer leeks to a blender; add spinach, 1½ cups milk, dill, salt, black pepper and red pepper. Process for 15 seconds or until smooth. Return to saucepan and add remaining milk and bouillon cubes (see note). Bring to a boil over medium-high heat, stirring frequently. Partially cover, reduce heat to low-medium and simmer for 15 minutes, stirring a few times to prevent sticking.

Gradually add cornstarch to cold water; stir until smooth. Slowly add mixture to saucepan, stirring constantly while bringing to a gentle boil over medium heat. Cook one minute.

In a small bowl stir sour cream and ¼ cup of the hot soup. Stir constantly, gradually adding sour cream mixture to the remaining soup until well blended.

Serves eight.

Cook's note: After you empty the blender into the saucepan you can pour the remaining milk into the blender and swirl around to pick up all the spinach mixture, then empty into saucepan.