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Elegant Leek Soup

1 teaspoon butter
2 small shallots -- chopped
1 1/2 cups cleaned chopped leeks -- (bottoms only)
1 cup dry white wine
2 medium russet potatoes -- peeled and diced
2 cups low-sodium low fat broth
1 1/2 cups 1% low-fat milk
1 1/2 cups evaporated skim milk
2 tablespoons crumbled blue cheese


Melt the butter in a stockpot over medium-high heat. Add the shallots and leeks and leeks and saute for 10 minutes.

Add the wine, potatoes, and broth and bring to a boil. Lower the heat to medium and cook for about 15 minutes.

Add all the remaining ingredients, except the cheese. Heat through, but do not boil. Top each bowl with blue cheese.


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