Potato Leek Soup

For the classic cold version, known as vichyssoise just refrigerate the soup until well chilled, then garnish with snipped chives.1 1/2 pounds baking potatoes, peeled and chopped
2 leeks, pale green and white parts only, cleaned and chopped
4 cups fat-free, reduced-sodium chicken broth
1/2 teaspoon dried thyme
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Combine the potatoes, leeks, broth, and thyme in a large saucepan.
Cover and bring to a boil over high heat.
Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Puree the soup in a food processor or blender, in batches if necessary.
Return the soup to the pan, stir in the half-and-half, salt, and pepper, and cook

Makes 6 servings (yield 7 cups) 1 cup = 3 pts