Cold Potato and Leek Soup

• 1 teaspoon olive oil
• 12 cup sliced leek
• 2 cups peeled and diced yukon gold potatoes
• 2 cups chicken broth
• 1 cup evaporated skim milk
• 14 teaspoon salt
• 14 teaspoon white pepper
• 18 teaspoon ground nutmeg
• 14 cup sour cream
• fresh chives

1. In a medium saucepan, saute leeks in olive oil.
2. Add potatoes and chicken broth.
3. Bring to a boil.
4. Simmer 10-12 minutes.
5. Remove from heat and allow to cool slightly.
6. In a food processor, puree soup until smooth.
7. Whisk in evaporated skim milk, sour cream and spices.
8. Cover and refrigerate at least 3 hours.
9. Serve garnished with chives.

olive oil, leek, gold potatoes, chicken broth, milk, salt, white pepper, ground nutmeg, sour cream, fresh chives

Taken from www.food.com/recipe/cold-potato-and-leek-soup-510597 (may not work)