Vichyssoise (Cold Leek and Potato Soup) - alive magazine

Ingredients

• 1 large russet potato
• 3 medium-sized leeks
• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 tsp (5 mL) lemon juice
• 1 tsp (5 mL) freshly ground white pepper to taste
• 5 cups (1.25 L) low-sodium chicken or vegetable broth
• 3/4 cup (180 mL) 15% cream or homogenized milk
• Fresh chives