2 tbsp. oil
1 bunch leeks, white part only thinly sliced
4 c. chicken stock
2 lg. potatoes, peeled and thinly sliced
2 c. low fat cottage cheese or Ricotta cheese
1 c. nonfat milk
Salt
Chopped chives or green onions (optional garnish)

Heat oil in heavy-bottomed 4-quart saucepan over medium high heat. Add leeks and saute until softened and clear, but do not brown. Stir in chicken stock and potatoes, reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat and allow to cool slightly.

Meanwhile, combine cheese and milk in blender and whirl until smooth. Transfer to a large mixing bowl. Gently stir in potato-stock mixture 2 cups at a time, stirring constantly until smooth and well blended. Season with salt.

Return mixture to clean saucepan and cook gently until heated through or cover and refrigerate to serve chilled, as is traditional. Serve in small bowls and garnish with chopped chives or green onions. Serves 7-8 as first course.