Vichyssoise

Makes 4 servings (6 cups) Total time: 30 minutes

2 1

4

1/2 4

Tbsp. unsalted butter lb. Yukon gold potatoes, cubed leeks (white and light green parts), sliced cup dry white wine cups low-sodium chicken or vegetable broth

Salt, white pepper, and freshly grated nutmeg to taste cup heavy cream cup chopped fresh chives

Melt butter in a pot over medium heat. Add potatoes and leeks, cover, and cook until leeks soften, 10 minutes, stirring occasionally. Deglaze pot with wine and cook until absorbed. Stir in broth, season with salt, pepper, and nutmeg, and bring to a boil. Reduce heat to medium-low, and cook soup until potatoes are fork-tender, 12 minutes.

Off heat, purée soup using a handheld blender, then stir in cream and chives. Serve soup warm or chill until cold.

Per serving: 446 cal; 28g total fat (18g sat); 97mg chol; 120mg sodium; 36g carb (3g fiber, 4g total sugars); 7g protein