Another chilled soup for you. I guess because at least here there has been a heat wave of close to 100. I need cooling thoughts.
This one could also be served hot in the winter too.
3 medium leeks
3 tbsp butter
3 medium potatoes, peeled and thinly sliced
3 cups water
2 chicken flavor bouillon cubes or envelopes
1 cup heavy or whipping cream
1 cup milk
1 tsp salt
1/3 tsp pepper
dill for garnish (optional)
Cut off roots and discard tough leaves from leeks. cut each leek lengthwise in half. rinse with running cold water to remove sand. cut the white part of the leeks and enough of the green tops crosswise into 1/4 inch slices to make 2 cups.
In 2 quart saucepan over medium heat, in hot butter, cook leeks 5 minutes. Add potatoes, water and chicken boullion. heat to boiling. Reduce heat to low. Cover and simmer about 30 minutes.
In covered blender at low speed, blend half of leek mixture until smooth. Pour into 3 quart saucepan. Repeat with remaining mixture.
Sitr remaining ingredients into leek mixture. Over low heat, cook soup until just heated through.
Pour soup into lart bowl and refrigerate until chilled. Garnish will dill before serving.
***** Remember serving a soup chilled alters the flavor noticeably in soups. Chilling often reduces the intensity of flavors so save some final seasoning adjustments for when you decide on if your serving soup hot or cold.
