Potato-Leek Soup with Chives

Ingredients

• 2 Tbs. olive oil
• 2 large leeks
• light green and white parts thinly sliced (2 cups)
• 1/4 tsp. grated nutmeg
• 1 lb. Yukon gold potatoes (about 3 medium)
• peeled and thinly sliced
• 3 3/4 cups low-sodium vegetable broth
• 1/4 cup finely chopped chives

Instructions

1. Heat oil in large pot over medium-low heat.
2. Add leeks, and sprinkle with salt, if desired.
3. Cover, and cook 5 minutes.
4. Add nutmeg, and cook 1 minute more.
5. Stir in potatoes and broth, and bring to a simmer.
6. Partially cover, reduce heat to medium-low, and cook 10 minutes, or until potatoes are tender.
7. Puree with immersion blender.
8. Serve hot or chilled, sprinkled with chives.