Cold Potato-Leek Soup

Cold Potato-Leek Soup


  • 4 leeks
  • 1 medium onion
  • 1 tablespoon olive oil
  • 4 medium potatoes, peeled and finely sliced
  • 4 cups unsalted chicken broth
  • 1/4 teaspoon mace
  • 2 cups evaporated skim milk, chilled
  • 6 tablespoons chopped chives
  • Ground black pepper, to taste



  • In a blender or food processor, process the leeks and onion until finely chopped.
  • In a large saucepan, heat the olive oil over medium heat.
  • Add the chopped leeks and onion, and sauté until browned, about 5 to 7 minutes.
  • Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.
  • Pour the mixture into the blender or food processor. Blend until smooth.
  • Pour into a large bowl and refrigerate before serving.
  • Stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

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