Description
A classic chilled soup made with leeks, potatoes, and cream.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, washed and sliced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 2 cups heavy cream, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives, for garnish
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add leeks and cook until softened, about 8-10 minutes. Do not brown.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20 minutes.
- Remove from heat and let cool slightly.
- Puree the soup in batches using an immersion blender or a standard blender until very smooth.
- Stir in 1.5 cups of heavy cream. Season with salt and pepper to taste.
- Chill the soup in the refrigerator for at least 2 hours, or until thoroughly cold.
- Serve cold, garnished with the remaining 0.5 cup of heavy cream and fresh chives.
Notes
- For a richer soup, use all heavy cream.
- Adjust seasoning before chilling.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg