1/8 cup olive oil
1/8 cup butter
4 leeks, white portion only, carefully washed, trimmed and thinly sliced.
3 large russet potatoes, thinly sliced
32 ounces vegetable stock or broth
3 tbs. chopped fresh chives
1/4 cup lowfat swiss cheese
Salt and white pepper to taste

In a large saucepan, melt butter and olive oil and saute leeks until they start to soften. Add the broth and potatoesand bring to a boil, then reduce heat and simmer covered for 20 to 30 minutes, until potatoes are tender. Add half the chives for the last 5 to 10 minutes of cooking. Season to taste and garnish with the left over chives and swiss cheese.

Makes 6 servings.

Per serving: 201 calories, 4 g protein, 28 g carbohydrates, 3 g fiber, 8 g fat, 3 g saturated fat, 26 mg sodium, 12 mg cholesterol.