Zucchini Potato Bisque

• 1 tablespoon olive oil
• 1 cup chopped leeks (white part only)
• 2 large cloves garlic, minced
• 2 medium zucchinis, coarsely chopped
• 1 medium boiling potato, peeled and diced
• 3 cups low-fat milk
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper
• 1 tablespoon minced fresh chives

1. Heat the olive oil in a heavy saucepan.
2. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
3. Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes.
4. Puree the contents of the saucepan in a food processor, blender or a food mill.
5. Return the puree to the saucepan.
6. Add the remaining milk, bring to a simmer and slowly stir in the lemon juice.
7. Season with salt and pepper.
8. Sprinkle with chives and serve.

olive oil, leeks, garlic, zucchinis, boiling potato, lowfat milk, lemon juice, salt, fresh chives

Taken from cooking.nytimes.com/recipes/4696 (may not work)