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Cold Potato-Leek Soup

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    Everyday Food, April 2006
    • Prep Time 15 minutes
    • Total Time 3 hours
    • Yield Serves 4
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    Ingredients

    • 6 medium leeks, (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned (see note below)
    • 2 cans (14.5 ounces each) reduced-sodium chicken broth
    • 1 (8 ounces) baking potato, peeled and diced
    • Coarse salt
    • 3/4 cup heavy cream
    • 1/2 cup snipped fresh chives

    Directions

    1. In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
    2. Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
    3. Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.

    Recipe Reviews

    • wwsue
      18 Aug, 2010

      The recipe says to see the note below regarding cleaning the leeks but there is no note below

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