Light Vichyssoise

Course : Vegetables
Serves: 6
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4 medium leeks -- white part only, sliced
2 medium potatoes -- peeled and cubed
1 small onion -- chopped
4 cups chicken broth
1 piece bay leaf
1/2 teaspoon salt
1/8 teaspoon white pepper
1 dash nutmeg
2 tablespoons light cream cheese
1/2 cup 1% milk

Preparation / Directions:

In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.

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