Notes: This soup is delicious served either hot or cold.
Ingredients: 1 tablespoon unsalted butter
6 cups sliced leeks, white parts only (about 6–8 leeks)
3 cups chicken stock or broth
2 large Yukon gold potatoes, peeled and chopped into 1-inch cubes
Salt and pepper, to taste
1 cup heavy cream
Chopped chives, for garnish
Instructions:
1.In a large pot over low heat, melt butter and add leeks.
Cover pot with a tight lid and cook over very low heat for about 10 minutes
(leeks should not brown).
2.Add
stock or broth and bring to a simmer. Continue to simmer, covered, for 20
minutes. Add potatoes, salt, and pepper and cook for another 20 minutes, or
until potatoes are soft. Transfer mixture to a blender and puree. (Do this
gradually, in batches, to make sure that it does not explode.) We tend to leave
it at that, but if you want to take it to the next level you can push the soup
through a fine sieve.
3.Cool
and add cream. Adjust seasoning to taste.
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