Prep Time: 40 mins
Total Time: 2 hrs 40 mins
About This Recipe
“Yes, it is very rich but allow yourself this guilty pleasure every so often. It is fantastic.”
1lbpotato, peeled and diced
5leeks, cut into small pieces( white part only)
1onion, cut into small pieces
2quartslow sodium vegetable broth
1/2 cupheavy cream
salt and pepper
Heat butter in dutch oven or heavy deep pan.
Saute the leeks and onion-cook gently, stirring frequently until golden.
Add broth and potatoes.
Boil gently, uncovered for 30-45 minutes.
Let cool and run through a processor until smooth.
You may need to do this in two batches.
Put mixture in large bowl and refrigerate.
Chill for about 20 minutes.
When cold stir in cream, chives salt and pepper.
If too thick add some milk.
Consistency should be somewhat thinner than pan cake batter.
“Perfect for summer!This recipe works and tastes great. Thanks for an easy summer classic.”
“This soup is really delicious, although next time I will limit the onion to a very small one, if I use onion at all.The onion flavor was too strong.Very refreshing for summer meals!!”