Creamy potato and leek Vichyssoise is the perfect year-round soup — it's delicious hot or cold.
Melt butter in a pot over medium heat. Add potatoes and leeks, cover, and cook until leeks soften, 10 minutes, stirring occasionally.
Deglaze pot with wine and cook until absorbed. Stir in broth, season with salt, pepper, and nutmeg, and bring to a boil. Reduce heat to medium-low, and cook soup until potatoes are fork-tender, 12 minutes.
Off heat, purée soup using a handheld blender, then stir in cream and chives. Serve soup warm or chill until cold.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 18g 90%
Cholesterol 97mg 32%
Sodium 120mg 5%
Carbs 36g 12%
*Percent Daily Values are based on a 2,000 calorie diet.