Chilled Leek and Potato Cream Soup with Chives

What you need

• 40 g (3 tbsp) unsalted butter
• 600 g (1 lb 5 oz) leeks, white and pale green parts only, sliced and washed well
• 400 g (14 oz) floury or all-purpose potatoes, peeled and thinly sliced
• 750 ml (3 cups) chicken stock
• 200 ml (3/4 cup) heavy cream, cold
• 1 tsp salt, plus more to taste
• 1/4 tsp white pepper
• 3 tbsp fresh chives, finely snipped

Method

Restated from the original video

1. 1

   Melt the butter in a large heavy pot over low heat.

2. 2

   Add the leeks and a pinch of the salt. Cook gently, stirring now and then, until completely soft but not browned, 12-15 min.

3. 3

   Add the potatoes, stock, the rest of the salt and the white pepper. Bring to a boil.

4. 4

   Lower the heat and simmer until the potatoes fall apart when pressed, 15-20 min.

5. 5

   Blend the soup in the pot with an immersion blender, or in batches in a blender, until perfectly smooth.

6. 6

   Pass the soup through a fine sieve for a silky texture.

7. 7

   Let it cool for 20 min, then stir in the cream.

8. 8

   Cover and chill until very cold, at least 2 h or overnight.

9. 9

   Taste the cold soup and add salt if needed, since chilling dulls the seasoning.

10. 10

    Ladle into chilled bowls and top with the chives.

Imported from findchefsclubkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.