Source: dLife

Chilled creamy potato and leek soup with ricotta.

Servings

1 cup low fat unsalted chicken broth
1 potatoes, fresh, medium , peeled and diced
2 fresh leeks , well washed, sliced
2 cup fat free milk
0.25 tsp salt
1 pinch black pepper
1 tbsp part skim ricotta cheese
1 tbsp fresh chives

1 Put the broth, potato, and leeks in a blender and pulse into smooth. Transfer to a saucepan and cook for 15 minutes.
2 Place the skim milk, salt, pepper, cheese, and potato mixture in the blender and blend until smooth.
3 Chill and garnish with the chives.

Try adding chopped cucumbers or sweet potato.