A creamy and delicious cold leek and potato soup that is perfect for a refreshing appetizer or a light meal.
Preparation time
20min
Cooking time
25min
Ingredients
6 Servings
- 2 tablespoons butter
- 4 cups chicken broth
- 2 tablespoons chives
- 2 cups heavy cream
- 4 leeks
- 1 cup milk
- 4 cups potatoes
- 1 teaspoon salt
- 0.5 teaspoon white pepper
Directions
Step 1
In a large pot, melt the butter over medium heat.
Step 2
Add the leeks and cook until softened, about 5 minutes.
Step 3
Add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 20 minutes.
Step 4
Puree the soup in batches in a blender or use an immersion blender until smooth.
Step 5
Stir in the cream, milk, salt, and white pepper.
Step 6
Chill the soup in the refrigerator for at least 2 hours before serving.
Step 7
Garnish with chopped chives if desired.