Quick Potato and Leek Soup

1 tablespoon butter

¾

cup thinly sliced leeks

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

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

½

cup half-and-half or whole milk

½

teaspoon Worcestershire sauce

Black pepper, to taste

¼

teaspoon salt, optional

Snipped chives, optional garnish

Melt butter in a 41/2-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 note) for cold soup; for room temperature, serve at once, garnished with chives, if desired.

Serves six,

Cook's note: Refrigerate the potatoes and broth a day or more before making 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.

@Recipe nutrition:Nutrition values per serving: 115 calories (34 percent from fat), 4 g fat (3 g saturated), 16 g carbohydrates, 2 g fiber, 4 g protein, 12.5 mg cholesterol, 538 mg sodium.