Ingredients:
1 ½ cup chopped leeks
1 cup chopped onion
1 tablespoon olive oil
2 cups potatoes, ¼ inch cubed (peal if desired)
4 cups chicken broth
1/4 teaspoon mace (or nutmeg if desired)
2 cups evaporated skim milk, chilled? (whole milk has worked for us in a pinch)
6 tablespoons chopped chives? (optional)
Salt and black pepper, to taste
Instructions:
Chop the leeks and onion finely. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.
(If you are using different colored new potatoes, you may wish to skip the food processing step next, as you will get a multi-colored grey soup.) 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, salt and pepper to taste.
Serve cold.
