1 tablespoon canola oil

1/2 cup thinly sliced leeks (white part only)

1/2 cup thinly sliced onion

1/2 pound russet or Idaho potatoes, peeled and sliced

2 cups unsalted vegetable broth

Salt and freshly ground black pepper

1/2 cup heavy cream

1/2 cup broken unsalted walnuts

2 tablespoons chopped chives

Heat oil in a large saucepan over medium-high heat. Add the leeks and onion and saute 5 minutes or until onions are transparent. Add the potato and saute 5 minutes. Add the broth and simmer15 minutes. Cool slightly.

Puree the soup in a food processor or blender. Mix in the cream and add salt and pepper to taste. Blend for a few seconds. Pour into 2 soup bowls and sprinkle walnuts and chives on top.

Per serving: 589 calories (71.6% from fat), 46.9 g fat (15.3 g saturated, 14.5 g monounsaturated), 67 mg cholesterol, 14.3 g protein, 36.2 g carbohydrates, 4.7 g fiber, 226 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”