2 medium leeks
3 cups low-fat chicken or vegetable broth
1 pound potatoes, cubed
4 cloves garlic, minced
1 cup evaporated skim milk
1/4 cup snipped chives
4 tablespoons crumbled feta cheese

Remove and discard the tough green leaves and root end of the leeks. Cut the leeks in half lengthwise. Wash well to remove any dirt from between the layers, then slice thinly. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil. Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 15 minutes. Stir in the milk and chives and simmer just until heated through. Place the cheese in a strainer and rinse with cold water to remove excess salt. Pat dry. Sprinkle over the soup and serve.

Makes 4 Servings
Serving Size: 12 ounces