A classic cold soup. Potato and leek, what’s not to love? Perfect for lunch on a hot day.
You’ll note the use of chicken broth instead of stock. Because you serve this cold, stock is too gelatinous in this soup.
Serves: 6
Time: 1.5 hours
| Mise en Place | |||
|---|---|---|---|
| VEGGIES | STAPLES | ||
| 1 lb | leek white/light green parts, sliced thin | 4 cups | chicken broth |
| 1 lb | yukon gold potatoes, peeled, diced | 1/8 tsp | nutmeg |
| 2 tbs | chives, finely sliced | kosher salt and pepper | |
| DAIRY | |||
| 4 tbs | butter | ||
| 1 cup | heavy cream | ||
| Equipment | |
|---|---|
| 1 | dutch oven, low |
| 1 | stick blender |
| 1 | chinois |
| 1 | ice bath bowl, large |
| 1 | bowl, small enough to fit in ice bath, big enough to hold soup |
| Directions | |
|---|---|
| Step | Action |
| 1 | melt butter in dutch oven, cook leeks with some salt till soft, 15-20 minutes |
| 2 | add potatoes and broth, bring to a boil, reduce to a simmer, till potates are soft 10-15 minutes |
| 3 | when potatoes are soft, take off heat and use stick blender to blend |
| 4 | slowly whisk in cream and nutmeg, return to a boil then a simmer let thicken about 10 minutes |
| 5 | pass through chinos into small bowl in ice bath |
| 6 | let cool overnight in fridge |
| 7 | serve with chives |
Categories: Soup
