Prep 15 mins
Cook 30 mins
A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Posting for the French leg of ZWT with minor changes for my taste and texture.
- 2 potatoes
- 3 large leeks, washed well
- 44.37 ml butter
- 709.77 ml chicken stock
- 236.59 ml milk
- 236.59 ml heavy cream (whipping cream)
- 4.92 ml salt
- 1.23 ml freshly-ground white pepper
- fresh chives, to garnish
- Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
- Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
- Serve the mixture in chilled dishes and garnish with the chives.
I made this early in the day and let it chill until supper and it was wonderful. I splurged and used the cream for a rich and wonderfully flavored soup. Cold soups are so nice in the summer heat and it went very well with a french omelet for dinner this evening.
I just love Leek and Potato Soup, and this recipe is more than deserving of it's five stars.
Such a simple, yet elegant soup, that showcases that a few common everyday ingredients thrown together, can produce a masterpiece.
Silky smooth and velvety pleasure in every (hot) mouthful....heavenly.
Made for PRMR.