Chilled leek and potato soup


  • 1 1/2 pounds waxy potatoes, peeled, cut into 1-inch cubes
  • 4 medium leeks (about 3 pounds), washed, sliced very thin, use white part only
  • 2 tablespoons unsalted butter
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh chives, for garnish


    step 1

    In a large pot over medium-low heat add the butter.

    step 2

    When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).

    step 3

    Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.

    step 4

    Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.

    step 5

    Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.

    step 6

    Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.

    step 7

    Taste the soup and season with salt and pepper.

    step 8

    Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).

    step 9

    Just before serving, sprinkle chives over the top.