Cold soup is perfect for a hot day.


Ingredients

  • 3 medium leeks, cleaned and sliced (white and light green parts)
  • 4 yukon gold potatoes, peeled and diced
  • 3 tbs butter
  • 1 box chicken broth
  • 1 cup cream
  • 3/4 cup butter milk
  • 1/2 tsp white pepper
  • chives
  • salt

Directions

  1. Cook leeks in butter on medium low till tender (20-25 mins)
  2. Add potatoes and broth, bring to a boil, return to low
  3. Cook till potatoes are tender (~45 mins)
  4. Stick blend
  5. Pass through tamis
  6. Stir in buttermilk and cream
  7. Add pepper, adjust salt
  8. Serve with chives

 

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