A classic, this creamy potato and leek soup is traditionally served chilled. An elegant soup that can be garnished with chopped chives or edible flowers.
1 pound potatoes, peeled and cut into chunks
2 tablespoons butter
1 leek, cleaned and thinly sliced
1 1/2 cups chicken broth
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup ice, crushed
- Cover potatoes with an inch of salted water and cook until tender. Drain and mash with a fork; set aside to cool.
- Meanwhile, melt butter in a small skillet over medium heat. Cook leek until soft and tender, stirring occasionally. Do not brown. Remove from heat and cool.
- In a blender or food processor, combine cooled mashed potatoes and leek, chicken broth, cream, ice, salt and pepper. Process until smooth. Serve chilled.
Makes 4 servings.