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 | |||
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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 | |
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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 | |
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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