Cream of Potato Soup

Don't let the name fool you! This soup only tastes sinful, thanks to evaporated skim milk – a richer tasting, fat-free milk variety – and not actual cream.

2 tsp olive oil
2 medium leek(s), washed well and coarsely chopped
3 medium garlic clove(s), minced
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
4 medium Yukon Gold potato(es), peeled and cut into 1/2-inch cubes (about 2 pounds)
4 cup(s) canned chicken broth, reduced-sodium, or vegetable broth
12 oz fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 tsp chives, fresh, chopped

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)

Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.

Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.

Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.