Leeks and onions sweated in butter are simmered in chicken broth with thinly sliced potatoes in this smooth soup with heavy cream. Serve cold.
INGREDIENTS (for 5 servings):
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 3/4 cup thinly sliced potatoes
- 2 1/3 cups chicken stock
- salt to taste
- ground black pepper to taste
- 1 1/8 cups heavy whipping cream
Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! 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 a swirl of heavy cream.