Vichyssoise

A creamy french soup! yum!!

1 T plus 1 tsp. Margarine
1/2 cup sliced leeks
10 ounces cubed yellow or white potatoes
2 cups low sodium chicken broth
1 cup evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/4 cup cream

In saucepan melt margarine, Add leeks and saute until soft. Add potatoes, broth, milk, salt pepper and nutmeg. Bring to boil over high heat, reduce and simmer for 3 min. Remove from heat and cool slightly.

It says to move soup to blender or food processor and puree till smooth, I just used my hand beaters in the pan I cooked it in and it worked out just as well :) Then stir in the cream.
It also says to refrigerate till cool and then serve, but I served it hot and it was sooo good!