By Mayo Clinic Staff

Dietitian's tip:

With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they're grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.

Number of servings

Serves 6


    4 leeks
    1 medium onion
    1 tablespoon olive oil
    4 medium potatoes, peeled and finely sliced
    4 cups unsalted chicken broth
    1/4 teaspoon mace
    2 cups evaporated skim milk, chilled
    6 tablespoons chopped chives
    Ground black pepper, to taste


In a blender or food processor, process the leeks and onion until finely chopped. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender. Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate. Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Nutritional analysis per serving

Serving size :About 1 cup

  • Total fat 4 g
  • Calories 238
  • Protein 12 g
  • Cholesterol 7 mg
  • Total carbohydrate 39 g
  • Dietary fiber 3 g
  • Monounsaturated fat 2 g
  • Saturated fat 1 g
  • Sodium 210 mg
Feb. 02, 2010