Serving Size

Serves 6

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 ground 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. Saute until tender and see-through (do not brown), about 5-7 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 bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Nutrition Facts
Serving size About 1 cup
Amount Per Serving
Calories
233
Total fat
3 g
Saturated fat
1 g
Cholesterol
5 mg
Sodium
155 mg
Total carbohydrate
42 g
Protein
10 g
Nutritional details are an estimate and should only be used as a guide for approximation.

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