Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks white and pale green parts, halved, washed, and sliced
- 1 1/2 pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
- 4 cups low-sodium vegetable or chicken stock plus more to thin
- 1 teaspoon fine salt plus more to taste
- 1/4 teaspoon white or black pepper
- 1 cup half-and-half chilled
- 2 tablespoons chopped chives for serving
Instructions
- Melt the butter in a large saucepan over medium-low heat. Add the leeks and a pinch of salt. Cook, stirring often, until very soft but not browned, 10 to 12 minutes.
- Add the potatoes, stock, remaining salt, and pepper. Bring to a gentle simmer and cook until the potatoes are completely tender, 18 to 22 minutes.
- Blend the soup only until smooth, working carefully in batches if using a countertop blender. For an extra-fine texture, pass it through a fine-mesh sieve.
- Stir in the half-and-half. Divide into shallow containers, cover once no longer steaming, and refrigerate until thoroughly chilled, at least 4 hours.
- Taste the cold soup and adjust salt and consistency with a little cold stock. Serve with chopped chives.
Nutrition
Calories: 185kcalCarbohydrates: 24gProtein: 4gFat: 8gSodium: 420mgFiber: 3gSugar: 5g
Video
Notes
- Total time includes four hours of chilling.
- Do not overblend potatoes; too much agitation can make the soup gluey.
- Nutrition is an estimate from standard USDA ingredient data and varies with stock and dairy brands.
