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