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

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