This classic French soup is made of puréed leeks, onions, potatoes, cream, and stock. It is traditionally served cold but can be eaten hot.
Published on July 4, 2014 | By Chef Gina |
- 2-1.2 qts
- In a large saucepan, bring the leeks, potatoes and water to boil. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
- Using a blender or emersion blender, purée the soup . Add seasonings to taste. Let chill in the refrigerator.
- After chilling the soup, you may wish to stir in a little more cream and adjust the seasonings. Top each serving with a sprinkle of chives or parsley.
- Recipe Type : Soups, Stews & Stocks