Low-Fat Potato And Leek Soup

• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 2 shallots, minced
• 1 large carrot, peeled and diced
• 3 medium organic leeks, rinsed and sliced (white and light green parts only)
• 1 lb organic yukon gold potato, peeled and chopped into 1-inch pieces
• 1 cup organic chicken or 1 cup vegetable broth
• 1 1/2 cups wild oats organic nonfat milk
• 2 teaspoons thyme
• sea salt
• fresh ground black pepper
• 1/4 cup fresh chives, chopped

1. Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
2. Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
3. Blend until smooth with an immersion blender or in small batches in a standard blender.
4. Adjust seasoning to taste. Serve warm garnished with chives.

canola oil, garlic, shallots, carrot, leeks, gold potato, chicken, wild oats, thyme, salt, fresh ground black pepper, fresh chives

Taken from www.food.com/recipe/low-fat-potato-and-leek-soup-176160 (may not work)