|Leeks||2 , thinly sliced (White Part Only)|
|Onion||1 Small, chopped|
|Baking potatoes||2 Large, peeled and diced|
|Chicken stock||4 Cup (64 tbs)|
|Low fat milk||1 Cup (16 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Minced fresh chives||1 Tablespoon|
In a 3-quart casserole, combine the leeks, onions, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir and microwave on high for 3 to 4 minutes, or until the onions are translucent.
Add the potatoes and 2 cups of the stock.
Cover with a lid and microwave on high for 15 minutes, or until the potatoes are quite tender.
Transfer to a blender and puree on medium speed until just smooth (do not overprocess or the potatoes will become gummy).
Pour back into the casserole.
Stir in the milk, pepper, and remaining 2 cups stock.
Cover and chill thoroughly.
Sprinkle with the chives.