Cold leek and potato soup recipe

Recipe for cold leek and potato soup in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound potatoes, peeled and cubed
• 6 cups vegetable stock
• 4 medium leeks, trimmed
• 2/3 cup creme fraiche or soured cream
• Salt and freshly ground black pepper
• 3 tablespoons snipped fresh chives, to garnish

How to make cold leek and potato soup

• Put the potatoes and stock in a saucepan or flameproof casserole and bring to the boil.
• Reduce the heat and simmer for 15 to 20 minutes.
• Make a slit along the length of each leek and rinse well under cold running water. Slice thinly.
• When the potatoes are barely tender, stir in the leeks.
• Season with salt and pepper and simmer for 10 to 15 minutes until the vegetables are soft, stirring occasionally.
• If the soup appears too thick, thin it down with a little more of the stock or water.
• Puree the soup in a blender or food processor, in batches if necessary.
• If you would prefer a very smooth soup, pass it through a food mill or press through a coarse sieve.
• Stir in most of the cream, cool and then chill.
• To serve, ladle into chilled bowls and garnish with a swirl of cream and snipped chives.
• Serve this flavourful soup with a dollop of creme fraiche or soured cream to add richness to this warming broth on cold winter evenings. Sprinkle with a few snipped fresh chives.
• To make a low-fat soup, use low-fat fromage frais instead of creme fraiche or soured cream, or simply thin the soup with a little skimmed milk.

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