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About this recipe:
This wonderful, smooth, cold soup can be garnished with a very few finely chopped chives or even a little curry powder.
2 leeks, well rinsed and chopped
1 onion,peeled and chopped
1 medium potato,peeled and thinly sliced
500ml (2 cups) chicken stock
salt and freshly ground black pepper to taste
250ml (1 cup) very thick (45-48%) cream
- Gently fry the chopped leeks and onion in butter until soft, about 8 minutes. Do NOT brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
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