Total Time
40mins
Prep 10 mins
Cook 30 mins

A light and refreshing soup for summer or fall. Can be served hot or cold. Made quickly and easily, yet looks elegant and tastes amazing.

Ingredients Nutrition

Directions

  1. Begin simmering chicken stock.
  2. Peel, and chop potatoes to about 1/2 inch in size. Add to stock and simmer.
  3. Rinse leeks well. Slice thinly and add to stock after potatoes have cooked through.
  4. Simmer for 7-10 minutes.
  5. Puree in blender.
  6. Add soup back into stockpot, and add milk, pepper, and salt.
  7. Add chives as garnish.

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