Cold Potato Leek Soup
⏳ Time
57 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Serve the soup in chilled glasses. You can sprinkle with croutons.
Ingredients
- Leek - 2 lbs
- Chicken Broth - 30 fl oz
- Potato - 8.8 oz
- Coarse Salt - to taste
- Cream (40%) - ¾ cup
- Chopped Sage Leaves - ½ cup
Step by Step guide
Step 1
Trim the dark green leaves and roots from the leek. Cut the remaining parts in half lengthwise and slice thinly. Rinse under cold water.
Step 2
Peel the potato and cut it into small cubes.
Step 3
In a large saucepan, combine the leek, broth, potato, 2 cups of water, and salt. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20–25 minutes.
Step 4
Puree the soup in batches in a blender until smooth. Transfer to a clean pot.
Step 5
Stir in the cream and season with salt.
Step 6
Cover with a lid and refrigerate for a couple of hours. If necessary, you can add a little water to achieve the desired consistency.
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