Potato And Cheese Soup

• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons light butter
• 1 cup sliced leeks (about 1 large)
• 1 1/2 teaspoons minced garlic (about 1 clove)
• 1/4 cup all-purpose flour
• 3 cups fat-free, less-sodium chicken broth
• 3 cups cubed peeled Yukon gold or baking potato (about 3 medium)
• 1/2 teaspoon dried chervil
• 1 cup 2% reduced-fat milk
• 1/2 cup (2 ounces) grated Asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Green onions, chopped (optional)

1. Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add leeks and garlic; saute 2 to 3 minutes or until leeks are tender.
2. Reduce heat to medium. Add flour; cook 1 minute. Gradually add broth, stirring constantly until slightly thick. Add potato and chervil. Bring to a boil; cover and simmer 30 to 35 minutes or until potato is tender.
3. Place 1/2 of soup in a food processor; process until smooth. Return mixture to Dutch oven; stir well. Stir in milk, cheese, salt, and pepper; cook 2 minutes or until thoroughly heated. Top with green onions, if desired.

olive oil, light butter, leeks, garlic, allpurpose, chicken broth, gold, chervil, milk, cheese, salt, black pepper, green onions

Taken from www.myrecipes.com/recipe/potato-cheese-soup (may not work)