Cold potato-leek soup (vichyssoise)

Dietician's Tip

With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they're grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.

Ingredients

4 leeks (white bottoms with a bit of green)
1 medium onion
1 tablespoon olive oil
4 medium potatoes, peeled and finely sliced
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk, chilled
6 tablespoons chopped chives
Ground black pepper, to taste

Directions

In a blender or food processor, process the leeks and onion until finely chopped.

In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until tender and opaque (do not brown), about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.

Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate.

Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 264
Total carbohydrate: 44 g
Cholesterol: 3 mg
Dietary fiber: 3 g
Monounsaturated fat: 2 g
Protein: 13 g
Saturated fat: 1 g
Serving size: About 1 cup
Sodium: 164 mg
Total fat: 4 g