Chilled Potato Leek Soup
This potato leek soup is creamy and delicious without any cream and it can be served chilled or hot.
Equipment
- 1 large pot
- Blender or immersion blender
- Large bowl
Ingredients
- 4-5 Leeks sliced and washed well
- 2 - 2.5 lbs potatoes peeled and cut into 1 inch pieces
- large yellow or white onion roughly chopped
- 6-8 cloves garlic roughly chopped
- 1-2 tsp dried thyme
- 6 cups stock chicken, ham, or veg are best
- 2 cups ice cubes if chilling
- desired garnishes like leek or chive oil and crispy onions
- salt and pepper to taste
Instructions
- If you want to make leek oil, clean some of the leek greens and blanch them to soften. Dry them well and blend with olive oil. Set aside to infuse and strain when ready to use.
- Slice and clean the leeks well allowing all the sand to fall off in a large bowl of water or in your sink filled with water then drain well.
- Peel and cut the potatoes and let them sit in water until ready to add to the pot.
- Place a large pot over high heat and once hot add enough olive oil to cover the bottom.
- Add the leeks, onion, and garlic then season with some salt, pepper, and the thyme. Cover and let them sweat until everything is tender, stirring occasionally.
- Once the leek mixture is tender add in the potatoes and stock. Bring it up to a boil and cook until the potatoes are fork tender - about 15-20 mintues.
- Once the potatoes are tender puree the soup either in the pot with an immersion blender or in batches in a standard blender.
- If serving hot, keep the soup warm until ready to garnish and serve.
- If chilling the soup add it to a large bowl set inside another bowl with some ice.
- Once all the soup is in the bowl add 2 sups of ice to aid in the chilling and place it in the fridge until completely chilled. Then garnish and serve.
Notes
As the soup chills it will thicken but adding the two cups of ice will help it to not thicken too much.