We are now on week five of trying various recipes of Julia Child’s – hard to believe time is zipping by this quickly. When we received this soup recipe I was quite excited because potatoes are one of my favourite veggies and leeks are pretty sweet too with their fun, light onion taste. With this soup being served cold, it’s a great summer meal; but take note that it’s great served warm as well. But let’s get to the recipe, because it does take a bit of time…
- 6 cups of chicken stock (or veggie if you want to make it a veggie dish)
- 3 cups of sliced leeks
- 3 cups of diced potatoes
- salt to taste (roughly 1/2 tsp)
- 1 cup of 2% milk (you can also use whipping cream for a richer dish)
- salt & white pepper to taste
- Minced chives to decorate
In a large stock pot simmer together the chicken stock, leeks, potatoes and salt for roughly 40-60 minutes until the potatoes and leek become tender. Puree the soup with a blender, food processor or emersion blender.
Stir in your milk. Season to taste. You can also over salt slighly because the salt will loose its punch once the soup has chilled.
Serve in chilled soup cups and decorate with minced chives to enjoy this light summer soup.