| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 2 | tb | Oil |
| 1 | Bunch leeks; white part only, thinly sliced | |
| 4 | c | Chicken broth |
| 2 | lg | Potatoes; peeled and thinly sliced |
| 2 | c | Low-fat cottage cheese or Ricotta cheese |
| 1 | c | Skim milk |
| Chopped chives or chopped onions (for garnish) |
INSTRUCTIONS
Heat oil in heavy 4 quart saucepan over medium-high heat. Add leeks and saut. until softened and clear, but do not brown. Stir in chicken broth and potatoes, reduce heat, cover and simmer until vegetables are tender (about 20 minutes). Remove from heat and allow to cool slightly. While soup is cooling, combine cheese and milk in blender and blend until smooth. Place cheese-milk mixture in a large mixing bowl. Gently stir in potato-broth mixture, 2 cups at a time, stirring constantly until smooth and well blended. Return mixture to another saucepan and heat thoroughly or cover and refrigerate to serve chilled. Garnish with chopped chives or chopped onion. Calories: 107 per serving. Yield: 8 servings. LOW CALORIE ELLON COCKRILL (MRS. ROGERS) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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