INGREDIENTS:
2 tsp olive oil
3 leeks, white and light green parts only, rinsed and finely sliced into semicircles
Pinch each sea salt and fresh ground black pepper
3 Yukon gold potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups low-fat milk
Pinch ground nutmeg
1/2 cup grated low-fat sharp cheddar cheese
PREPARATION:
In a large saucepan, heat oil on medium-high. Add leeks, salt and pepper and cook, stirring frequently, until very soft, about 5 minutes. add potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes soften, 8 to 10 minutes. Add milk and nutmeg, stir and cook until heated through, about 3 minutes.
Using a ladle or large spoon, carefully remove 2 cups soup and transfer to an upright blender; purée until smooth, about 2 minutes. Return purée to saucepan, add cheese and stir just until cheese melts. Ladle into serving bowls, dividing evenly.
