With their mild, sweet, onion flavor, leeks make a wonderful addition to this soup.

In a blender or food processor, process the leeks and onion until finely chopped.

In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until tender and opaque (do not brown), about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.

Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate.

Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

• 4 leeks (white bottoms with a bit of green)
• 1 medium onion
• 1 tablespoon olive oil
• 4 medium potatoes, peeled and finely sliced
• 4 cups unsalted chicken broth
• 1/4 teaspoon mace
• 2 cups evaporated skim milk, chilled
• 6 tablespoons chopped chives
• Ground black pepper, to taste