POTATO, LEEK AND CHEESE SOUP

1 tablespoon canola oil

3 medium leeks, thinly sliced (white and light green parts only)

1 pound russet potatoes, peeled and chopped into 1/2-inch cubes

2 (14.5-ounce) cans fat-free reduced-sodium chicken broth

1/3 cup fat-free half-and-half

1/2 teaspoon dry mustard

1/2 teaspoon coarsely ground black pepper

1 1/2 cups shredded 2 percent Cheddar cheese

Chives or chopped flat-leaf parsley (for garnish)

Heat oil in a large saucepan over medium high heat. Add leeks and cook 3 to 5 minutes, stirring frequently. Add potatoes, chicken broth, half-and-half, mustard and pepper. Bring to a boil; reduce heat to simmer and cook 15 minutes or until potatoes are tender.

Add cheese and stir until melted. Transfer soup in small batches to a food processor and blend until smooth. Keep soup warm until ready to serve. Just before serving, garnish with chives or chopped flat-leaf parsley.

Serves 6.

Per 1-cup serving: 193 calories (19 percent from fat), 4 grams total fat (1 g saturated), 6 milligrams cholesterol, 23 g carbohydrates, 15 g protein, 384 mg sodium, 2 g dietary fiber.