Vichyssoise Or Potato Leek Soup - cooking recipe

Ingredients

3 large leeks
2 small mild onions
1 qt. chicken broth (low-fat)
8 to 10 potatoes
1 qt. low-fat milk
salt and pepper to taste
pinch of nutmeg

Preparation

Chop onions and white part of leeks finely and saute in small amount of chicken broth.
Add finely chopped potatoes, remainder of broth, salt, pepper and nutmeg.
Simmer until the potatoes are tender.
Add milk and heat until hot, but not boiling.
Blend mixture until smooth.
Check seasonings and adjust if necessary. May be served hot or cold.
For a richer soup, add butter and cream.