• 1 ounce unsalted butter
• 2 tsp. oil
• 4 leeks, sliced
• 2-3/4 potatoes, sliced
• 3-1/3 cups chicken stock
• 1/8 tsp. grated nutmeg
• 1/2 cup cream
• fresh chives (optional)

Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender.

Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.

Per serving: calories 431, fat 20.6g, 42% calories from fat, cholesterol 56mg, protein 9.7g, carbohydrates 54.3g, fiber 5.4g, sugar 5.1g, sodium 685mg, diet points 9.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.9, Fruit: 0.0, Bread: 2.5, Lean meat: 0.6, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, White Zinfandel, or Beaujolais.