Description
A classic French cold soup made with leeks, potatoes, and cream. It’s a refreshing and elegant starter, perfect for warm weather.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 large leeks, white and light green parts only, thinly sliced and washed well
- 4 medium potatoes, peeled and chopped
- 6 cups chicken or vegetable broth
- 2 cups heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add leeks and cook until softened, about 8-10 minutes, stirring occasionally.
- Add potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
- Remove from heat. Carefully transfer the soup to a blender in batches or use an immersion blender to puree until smooth.
- Return the pureed soup to the pot. Stir in the heavy cream.
- Season with salt and pepper to taste.
- Chill the soup thoroughly in the refrigerator for at least 2 hours, or until cold.
- Serve cold, garnished with fresh chives.
Notes
- Ensure leeks are thoroughly washed to remove any grit.
- For a lighter version, use half-and-half instead of heavy cream.
- The soup can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg