By Lizthechef
July 14, 2011
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Author Notes: Happy Bastille Day!Lizthechef

Serves: 4

  • 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)
  1. Heat the oil in a soup pot. Add the chopped leeks and onions. Cook over medium heat until limp but not browned.
  2. 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.
  3. Add the flour and milk/cream. Using a whisk, stir to break up the flour and cook for 3 minutes.
  4. Using either an immersion or standing blender, puree the soup until smooth. Add the salt and/or pepper to taste.
  5. Chill soup for a minimum of 8 hours, preferably overnight.
  6. Stir and serve cold with a garnish of chopped chives.

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