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.
Michelle @ Taste As You Go
Gorgeous photos, Carlene! I’d love to feature your post in the JC100 / Vichyssoise recipe round-up that I’m preparing for my blog. Details here if you’re interested.
Debs @ The Spanish Wok
I love leek & potato soup, but do prefer it hot. Love the flower decoration.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
what beautiful presentation!!
Bee (Quarter Life Crisis Cuisine)
I love this plating! I actually saw a plate similar to this I almost bought. The flowers are awesome in it too. I am not a fan of cold soups unless they are gazpacho, but I imagine it’d be just as good warm with some crusty bread to dunk in!