SOUP

QUICK POTATO AND LEEK SOUP

Refrigerate the potatoes and broth a day or more before making the soup to reduce chill time. If potatoes and broth are not cold, chill 20 minutes in the freezer before serving, stirring once after 10 minutes.

Start to finish: under 10 minutes, plus time to chill if necessary.

• 1 tablespoon butter

• ¾ cup thinly sliced leeks

• 1 large can (29 ounces) sliced or whole new potatoes, drained

• 2 cans (14 ounces each) reduced-sodium, fat-free chicken broth

• ½ cup half-and-half or whole milk

• ½ teaspoon Worcestershire sauce

• Pepper, to taste

• ¼ teaspoon salt, optional

• Snipped chives, optional garnish

Melt butter in a 4 ½-quart or larger soup pot over medium heat. Wash leeks thoroughly by cutting in half vertically and peeling back the layers while rinsing to remove dirt. Slice leeks, and add to pot. Cook, stirring frequently until soft, about 2 minutes. (Be careful not to brown; reduce heat if necessary.)

Remove from heat, and add drained potatoes and broth. Using an immersion blender, blend until smooth, breaking up and then pureeing any large pieces of potato or leek. (Or use a regular blender or food processor -- however, add only enough broth to puree without overflow.)

Pour potato mixture into a large serving or storage bowl. Add remaining ingredients. Stir well, and chill (see Cook's note) for cold soup; for room temperature, serve at once, garnished with chives, if desired. Makes 6 (1-cup) servings.

Per serving: 115 calories (34 percent from fat), 4 g fat (3 g saturated), 12.5 mg cholesterol, 4 g protein, 16 g carbohydrates, 2 g dietary fiber, 538 mg sodium.

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