Potato Leek Soup with Feta Cheese
- 2 medium leeks
- 36 ounces low-sodium chicken broth
- 3 medium potatoes, cubed
- 3 cloves garlic, minced
- 1 1/2 cups evaporated skim milk
- 1/4 cup snipped chives
- 1/2 cup crumbled feta cheese
Remove and discard any tough outer green leaves and the root end of each leek. Cut the leeks in half lengthwise. Wash each leek well to remove any dirt from between the layers, then thinly slice. 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 10-15 minutes. Stir in the milk and chives and simmer just until heated through but don't boil.
Sprinkle the feta cheese and serve.