We like this classic soup found in Cooking Light magazine (Jan/Feb 2010), even though it's a brothy, not creamy version. Pusher, maybe it'll work for you... or at least provide a starting point for experimentation.
2 leeks (about 1 lb.)
6 c. fat-free, less-sodium chicken broth (Of course, I used Better than Bouillon; if you were vegetarian, you could sub in your favorite veg broth.)
2 Tbl. olive oil
3 c. coarsely chopped onion (about 1 lb.)
1 c. chopped carrot
1 c. chopped celery
2 garlic cloves, minced
2 c. cubed, peeled Yukon gold potatoes (about 1 lb.)
1/2 tsp. freshly ground black pepper
1/4 tsp. fine sea salt
1. Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2 inch thick slices. Immerse in cold water; swirl. Drain.*
2. Bring the broth to a boil in a large saucepan over medium-high heat. [Ok, maybe it's just me, but I'd start the broth heating and then work on the leeks to save time.]
3. Heat oil in a large Dutch oven over medium-high heat. Add leek, onion, carrot, celery & garlic. Partially cover, and cook 20 minutes or until vegetables are tender; stirring occasionally. Add hot broth and potato; return to boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky or puree with an immersion blender or in a blender. Yield: 8 servings (serving size; about 1 1/4 c.)
Calories: 130; Fat 3.6g (sat 0.5g, mono 2.5g, poly 0.4g); Protein 3.4g; Carb 21.5g; Fiber 2.9g; Chol 0mg; Iron 1.3mg; Sodium 443mg; Calc 42mg
*I like to clean/wash my leeks by cutting off the roots, removing the tough outer leaves, and trimming the top very green parts off. Then I do cut them in half lengthwise as stated in this recipe, but then I pop them in a sink of water and/or rinse them out as needed. I find that washing/rinsing them like this, almost as a half-a-scroll, gives the water a chance to get into the leek, but it's not as hassle-some as cutting them all into bits first. THEN I cut them crosswise into slices.