The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

1 lb. leeks, washed and chopped, white part only

1 clove garlic, minced

1 Tbs. olive oil

2-1/2 cups potatoes, peeled and cubed

2 cups chicken or vegetable broth

2 cups lowfat milk

Salt, to taste

Pinch cayenne pepper

4 scallions, trimmed and thinly sliced, for garnish

In a large saucepan, combine leeks, garlic, and olive oil. Stir
and cook over low heat for 5 minutes. Add potatoes and broth and
bring to a boil. Reduce heat, cover, and cook on low for 15 minutes
Transfer to a food processor and purée until smooth. Return
to saucepan and add milk, salt, and cayenne. Reheat, but do not
boil. Serve with a sprinkling of scallions.