Ingredients
-
1 tablespoon
olive oil
-
4
leeks, trimmed, washed and sliced (white and pale green portions)
-
1
small onion, chopped
-
4
medium-sized baking potatoes, peeled and cut into 1/2 inch pieces
-
4 cups
homemade chicken stock, or low-sodium, organic chicken stock
-
2 tablespoons
white flour
-
1/2 cup
milk or cream
-
sea salt and/or ground white pepper
-
fresh chives, chopped (optional)
Directions
-
Heat the oil in a soup pot. Add the chopped leeks and onions. Cook over medium heat until limp but not browned.
-
Add the diced potatoes and chicken stock. Reduce heat to medium-low, cover the pot and cook soup until potatoes are easily pierced with a fork, about 20 minutes.
-
Add the flour and milk/cream. Using a whisk, stir to break up the flour and cook for 3 minutes.
-
Using either an immersion or standing blender, puree the soup until smooth. Add the salt and/or pepper to taste.
-
Chill soup for a minimum of 8 hours, preferably overnight.
-
Stir and serve cold with a garnish of chopped chives.
See what other Food52ers are saying.