• Serves
  • 264

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.


  • 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


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.

Nutritional analysis per serving

Serving size: About 1 cup

  • Calories 264
  • Cholesterol 3 mg
  • Monounsaturated fat 2 g
  • Saturated fat 1 g
  • Sodium 164 mg
  • Total carbohydrate 44 g
  • Dietary fiber 3 g
  • Protein 13 g
  • Serving size About 1 cup
  • Total fat 4 g
  • Dairy foods (low-fat or fat-free) 1
  • Fats and oils 1
  • Vegetables 2
  • Carbohydrates 2
  • Fats 1
  • Protein and dairy 1/2
  • Vegetables 1
  • Fats 1
  • Milk and milk products 1/2
  • Nonstarchy vegetables 1
  • Starches 2
Last Updated: 01-27-2016
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