This recipe for cold potato-leek soup is as refreshing on a sweltering hot summer day as it’s hot counterpart is comforting on a cold winter day. I adapted this recipe from Everyday Food by Martha Stewart.
- 6 medium leeks (about 2 ¼ lbs.)
- 2 (14.5-oz.) cans reduced sodium chicken broth
- 1 baking potato, peeled, diced
- 2 cups water
- coarse salt
- ½ – ¾ cup whipping cream
- ½ cup snipped fresh chives
- whole milk (if needed)
Makes 4-6 servings.
- Cut off the white portion of the leeks, halve lengthwise and thinly slice crosswise. Remove any dirt with water then drain well.
- In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are very tender, 20-25 minutes.
- Working in batches, puree the soup in a food processor or blender, transferring to a clean bowl as you work.
- Stir the cream into the soup, using only as much as desired. Season with salt. Cover with plastic wrap or a lid, and refrigerate overnight.
- Serve soup chilled, garnished with fresh chives. If soup is too thick, thin with milk to desired consistency. Taste, add more salt, if needed.