Yield: 4 portions

Ingredients:
2 large russet potatoes, peeled and cut into large cubes
1 bunch leeks (3), white part only, washed, cleaned, trimmed and cut into large cubes
½ gallon chicken broth, low sodium or water
1 teaspoon olive oil
2 ounces nonfat milk
1 Tablespoon nonfat plain yogurt
½ teaspoon ground white pepper
1 ounce chopped chives

Method:
In a large soup pot, heat oil. Add leeks and sweat until clear over a medium low heat. Add potatoes and chicken broth and bring to a boil. Turn down to a simmer and cook for approximately one hour or until potatoes are fully cooked through. Set aside and allow to cool. Pour cooled mixture into a blender and puree until smooth and silky. Pour soup into a large mixing bowl and stir in milk, yogurt and pepper. Place in the refrigerator until fully chilled. Pour in chilled bowls and garnish with chopped chives. Enjoy.

Nutritional Value Per Portion —
Calories: 123 Protein: 8.6g Carbohydrates: 21.6g Fat: 4.6g