Place a large saucepan over medium heat. Add butter, and melt it.
Add leeks and saute approximately 5 minutes, or until softened.
In the saucepan, add potatoes, chicken broth, ground nutmeg, salt, and white pepper.
Turn heat to medium/high, bring to a boil, reduce heat and simmer until the potatoes are soft.
Remove from heat, and set aside for 15 minutes to allow to cool.
In a food processor, add the soup, and puree until it becomes smooth.
Transfer to a storage bowl.
Add light cream and stir to mix in.
Cover and place in the refrigerator until chilled.
To Serve;
Served chilled. Garnish with chives.
Notes
Serving Size: ¼ Cup4 Points (2022/2023 Plan)MyWW Points: 4 Blue Plan and 6 Green Plan 4 WW Freestyle Points and 6 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.