A chilled, smooth and creamy leek and potato soup with the addition of green onions.
1 1/2 tablespoons butter
1/2 pound leeks, thinly sliced
6 green onions, sliced
2 1/2 pounds potatoes, peeled sliced
3 cups water
1 cup milk
1 1/2 cups half-and-half (light cream)
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons chopped green onions
- Melt butter in a deep pan. Sauté thinly sliced leeks and sliced green onions over low heat until soft. Add sliced potatoes and water. Bring to a boil, reduce the heat, and simmer for 1 hour. Remove from the heat and purée in a blender or food processor. Refrigerate for at least 1 hour.
- Just before serving, stir in cold milk and half-and-half. Add salt, pepper, and when well mixed, sprinkle chopped green onions on top. Serve cold.
Makes 6 servings.