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:

1. 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.

2. 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.