1 1/2 Tbs Olive oil
1 1/2 cup White part of sliced leeks
1 Tbs White flour
3 1/2 cup Chicken broth
4 cup Cooked; cubed sweet potatoes
1 tsp Salt
1/4 tsp Pepper
2 cup Broccoli flowerets
1 1/2 cup milk

In soup pot, heat the olive oil. Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat. Add 1/2 cup of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about 3/4 of an hour (or until the potatoes are tender). Meanwhile, steam the broccoli till tender and set aside. Pour cooked potatoes and their liquid into the blender and puree till almost smooth. Put the mixture back in the pot and add 1 cup milk. Blend well. If the soup is too thick, add 1/4 cup milk at a time till it reaches the consistency you prefer. Mix in the broccoli and adjust the seasoning.