Photo: Oxmoor House
5 servings (serving size: 1-cup)

This version of the classic cold potato-leek soup is also good warm.

How to Make It

Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.

Ratings & Reviews

CindyW's Review

November 28, 2012
We didn't purée the soup, nor add the half-and-hald, but it was a wonderful broth-based soup. Will make it this way again.

nnadiofuvnap's Review

July 30, 2011
Terrific soup. You may have to adjust the amount of liquid (broth) based on how starchy or waxy your potatoes are. I added more salt and pepper. Good recipe though - good balance of leeks and potatoes.

mariams218's Review

March 27, 2010
such a wonderfully creamy, yet light soup. My family loved it! I loved the texture and simplicity. I served the dish with the pork tenderloin, cranberry and pear salad from your 4/2010 issue. Great combination.

Gayle2's Review

May 21, 2009
This was a bit bland. The salt and pepper called for in the recipe were not nearly enough for a recipe of this size. If I made this again, I would add some spices and or herbs.