Preparation time: 10 minutes, plus 2 to 3 hours chilling
Cooking time: 50 to 60 minutes
Yield: 6 servings
4 medium leeks
1 small onion
2 tablespoons butter
3 cups chicken broth
1 1/2 pounds potatoes (about 3 medium)
Salt to taste, about 1/2 to 3/4 teaspoon
1/8 teaspoon white pepper
1 1/4 to 1 1/2 cups cream or half-and-half
Chopped chives
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Thinly slice the white part only of the leeks.
Discard the green portion.
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Thinly slice the onion.
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In a large pot over medium-low heat, melt the butter.
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Add the leeks and onion.
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Sauté, stirring occasionally, until lightly golden, about 10 to 15 minutes.
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Peel and thinly slice the potatoes.
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Add the broth and potatoes to the pot.
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Increase the heat to medium and bring to a boil.
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Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes.
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Puree the soup in batches in a food processor or blender until smooth.
Alternatively, if you have a hand blender, leave the soup in the pot and blend.
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Transfer the soup to a large bowl.
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Add salt to taste and pepper.
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Thin with cream and stir to blend.
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Chill thoroughly, at least 2 hours.
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Serve garnished with chopped chives.