Kathy Gunst’s Cold Potato and Leek Soup

 
Plan on making this cold, creamy potato and leek soup at 
least 8 hours before serving to give it time to chill. 
Served hot, this soup is a delicious way to warm up on a 
winter's day. Serves 8.


Ingredients

*	2 1/2 pounds leeks, about 8 medium-sized
*	3 pounds medium starch potatoes, like Russets or Yukon Gold
	(about 5 very large potatoes) 
*	1 1/2 tablespoons olive oil
*	2 tablespoons minced chives
*	1 tablespoon chopped fresh thyme
*	8 cups chicken or vegetable broth, homemade or canned
*	Salt and freshly ground black pepper
*	1/2 cup, plus 2 tablespoons heavy cream



Directions

1.	Cut the leeks in half, separating the dark green portion from the white. Discard the 
greens or save for vegetable stock. Cut the white part of the leeks in half lengthwise, 
and clean out any dirt between the layers. Cut the leek into 2-inch pieces.

2.	Peel and cut the potatoes into 2-inch pieces

3.	In a large soup pot, heat the oil over medium-low heat. Add the leeks, chives, and 
thyme and stir. Reduce the heat to low, cover and let cook 10 minutes, stirring 
occasionally.

4.	Add the potatoes, stir well, and cook 2 minutes. Raise the heat to high and add the 
broth, salt, and pepper to taste. Be careful not to over-salt the soup if using canned 
chicken broth. Bring to a boil, reduce the heat to low, and simmer, covered, for about 
15 minutes or until the potatoes are tender. Remove from the heat and let cool slightly.

5.	Working in a food processor or blender, puree the soup in batches until smooth. Place 
in a large bowl, stir in the cream and taste for seasoning. Add salt and pepper if 
needed. Cover and chill for at least 8 hours, or until well chilled.

6.	Serve cold with a generous teaspoon of chive puree swirled into each bowl.

7.	If serving hot, warm the soup over medium-low heat for about 8 minutes or until the 
soup is bubbling hot.






Kathy made this dish on WBUR’s Here and Now 
on Wednesday September 3rd, 2003.

Copyright 2003 by Kathy Gunst ©

If you are looking for more recipes like this one,
try Kathy Gunst’s book Relax, Company’s 
Coming!  Available on Amazon

http://www.amazon.com/exec/obidos/ASIN/0743202589/wburorg-20/103-4055791-8989413