Also known as chilled potato leek soup. Try this version made with less cream, and stay light and cool in the heat.
2 tbsp. unsalted butter
2 cups diced leeks
Half a white onion, chopped
1 lb. potatoes, your choice, peeled and chopped
4 cups water or vegetable broth
1 tsp. salt
1/4 c. sour cream
1/4 cup heavy cream
1 tbsp. chives
In a large stock pot, heat butter and sauté leeks and white onions, until translucent but not browned. Add water, potatoes and salt and bring to a boil, then let simmer for 45 minutes, half covered, or until potatoes are cooked. Let cool, then pour into a blender only halfway full, and puree in batches. Pour smooth soup batches into mixing bowl and stir in the sour cream and heavy cream. Cool in refrigerator until a half hour before serving. The soup is best at just below room temperature. Top with another dollop of sour cream, then sprinkle with chives.
Makes 4-6 servings
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