Chilled Potato And Leek Soup
This smooth and creamy leek and potato soup is a comforting dish perfect for a cozy meal. The combination of tender leeks, green onions, and Yukon Gold potatoes melds together beautifully with the rich chicken stock, resulting in a luxuriously velvety texture. Finished with a touch of butter and garnished with fresh chives, this chilled soup is a refreshing and delightful option for any occasion.
— Constant Cookbook
Ingredients
- 4 leeks, white portion only, rinsed well and chopped
- 4 large green onions, white portion only, chopped
- 3 cups chicken stock
- 1 lb. yellow-fleshed potatoes such as Yukon Gold, peeled and diced
- 1 1/2 Tbs. unsalted butter
- 1/4 tsp. kosher salt, or more, to taste
- Freshly ground white pepper to taste
- 2 Tbs. snipped fresh chives
Instructions
- In a Dutch oven or large, heavy saucepan over medium-high heat, combine the leeks, green onions and 1/2 cup of the stock. Bring to a boil, reduce the heat to low, cover and cook the vegetables until they have wilted and begin to soften, about 8 minutes. Add the potatoes and the remaining 2 1/2 cups stock, re-cover and cook until the vegetables are very soft, 25 to 30 minutes.
- Remove the pan from the heat, uncover and let the soup stand for 15 minutes to cool slightly. Stir in the butter.
- Using an immersion blender, puree the soup until it is very smooth, 3 to 4 minutes. Alternatively, working in batches, carefully puree in a standing blender until very smooth. Season with the salt and white pepper. Let the soup cool to room temperature. Cover and refrigerate until well chilled, 3 to 4 hours or up to overnight. The soup will thicken, becoming very creamy.
- Just before serving, taste the soup and adjust the seasoning. Divide it among soup bowls and garnish with the chives. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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