Instructions: Remove and discard the tough green leaves and root end of the leeks. Cut the leeks in half lengthwise. Wash well to remove any dirt from between the layers, then slice thinly.

In a 3-quart saucepan, combine the leeks, stock, potatoes and garlic. Bring to a boil. Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 15 minutes.

Stir in the milk and chives. Simmer just until heated through.

Place the cheese in a strainer. Rinse with cold water to remove excess salt. Pat dry. Sprinkle over the soup.

This recipe yields 4 servings.

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