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Soup & Stew
French
4 - 6 servings
20 minutes
45 minutes
A classic chilled French soup. Bon Appetit!
2 tablespoons unsalted butter
1 package Cleaned and Sliced Leeks
1 Perfect Sweet Onion, minced
5 medium Yukon Gold Potatoes, peeled and diced
4 cups vegetable broth
1 tablespoon salt
2 cups milk
2 cups Half and Half or light cream
White pepper (ground) to taste
1 cup heavy whipping cream
1 bunch chives, minced
Melt the butter in a heavy stockpot over medium heat. Add the leeks and onion and cook until translucent, 5 minutes.
Add the potatoes, broth and salt, and bring to a boil. Reduce the heat and simmer until the potatoes are soft, 40 minutes.
Puree the soup in a blender or food processor.
Stir in the milk and light cream; season with salt and white pepper to taste.
Cover and chill until cold, at least 4 hours.
Stir in the heavy cream; adjust the seasonings, if needed.
Ladle into soup bowls. Garnish with the minced chives.
