Lemon-Leek Vichyssoise

Description
This divine soup is great for entertaining!
 * Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: Diabetic Living Diet
 * Prep Time: 35 Minutes | Cook Time: 15 Minutes | Total Time: 50 Minutes
 * Servings: 16

Ingredients

 * 6 medium leeks
 * 2 tbsp olive oil
 * 3 lb potatoes
 * 3 cans chicken broth, reduced-sodium
 * 2 tsp lemon peel
 * ½ tsp salt
 * ½ tsp white pepper
 * 1 quarts buttermilk
 * 8 oz sour cream, light or fat-free
 * 1 tbsp lemon juice
 * lemon

Directions

 * 1) In a 4- to 5-quart dutch oven, cook leeks in hot oil until tender.
 * 2) Remove about half of the leeks with a slotted spoon.
 * 3) Transfer to a small container; cover and chill.
 * 4) Add potatoes,broth, lemon peel, salt, and white pepper to leeks in dutch oven.
 * 5) Bring to boiling; reduce heat.
 * 6) Cover and simmer about * 15 minutes or until potatoes are tender.
 * 7) Cool slightly.
 * 8) In a blender or food processor, blend or process potato mixture in small batches until smooth.
 * 9) Transfer to a very large container.
 * 10) Stir in buttermilk.
 * 11) Cover and chill for 8 to 48 hours.
 * 12) Ladle into appetizer-size soup cups or bowls.
 * 13) In a small bowl, combine sour cream and lemon juice.
 * 14) Dollop a small spoonful of the sour cream mixture onto each serving.
 * 15) Top with chilled leek slices.
 * 16) If desired, serve with lemon wedges.

Nutritional information
Per serving:
 * 115 Calories | 1g Saturated Fat | 329 mg Sodium | 2g Total Fat | 19g Carbs | 1g Dietary Fiber | 2 mg cholesterol | 5g Protein
 * Exchanges: 1 starch | ½ fat
 * Carb Choices: 1.5