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