Chilled Potato and Leek Soup is the next soup on our list of soups to enjoy even when it is to Hot to be outdoors more that a few minutes at at time. This is a classic soup that can be eaten hot or cold. In some restaurants they add heavy cream to the recipe and it is called vichyssoise.
Whatever you call it, with or without the heavy cream, Chilled Potato and Leek Soup is a great soup to enjoy served cold on a hot day. Perhaps a sourdough baguette and some farm fresh butter served with a bowl of this soup is all you need for a light lunch. Remember when you are serving chilled soup it is always better if you serve it in a chilled soup bowl. So, lets get started;
- 3 T. olive oil
- 1 medium white onion, outer layer removed and sliced
- 3 large leeks, washed and sliced
- 3 green onions, sliced, white and green parts separated
- 3 cups chicken or vegetable stock
- 1 ¼ pounds Idaho potatoes, peeled and cut into small cubes
- 3 T. salt free farm fresh butter, unsalted
- Sea salt and freshly ground pepper, to taste
- Optional: 3 slices bacon, cooked crispy and crumbled
- Add olive oil to bottom of heavy stock pot and sauté onions over medium-high heat for 4 or 5 minutes, until softened. Add leeks and white part of green onions to pot and continue cooking for another 2-3 minutes.
- Add 1 ½ cup chicken or vegetable stock and bring to a boil. Cover and reduce heat to low. Simmer for approximately 6 or 7 minutes before adding diced potatoes and remaining stock. Replace cover and cook until potatoes are very soft, approximately 20 minutes.
- Remove from heat, uncover and stir in butter and season with salt and pepper, to taste.
- Allow soup to cool
- Set aside one cup of cooked potatoes before transferring cooled soup in batches to a blender or food processor. Puree each batch until smooth and transfer to a storage or serving container.
- Add back the reserved cooked potato cubes.
- Cover and place in the refrigerator for several hours. Once chilled, adjust seasonings as desired.
- Serve chilled or at room temperature. Garnish with the reserved thinly sliced green onion tops or crumbled bacon, if desired.
I always use unsalted butter when cooking and adjust the seasoning by adding the salt myself. I make my cold soups very early in the morning while I am having tea and reading any emails. This allows me to get it done in a cool kitchen before the heat of the day arrives. It also means that when we get hungry but do not have any energy left to make something, it is already there waiting for us in the refrigerator.
In Puerto Vallarta, the rainy season lasts for about seven months. That means seven months of temperatures and humidity in the high 80’s to low 90’s. resulting in a lot of chilled soup, salads and sandwiches. Whatever we can prepare in advance, early in the day, such as Chilled Potato and Leek Soup helps a lot latter in the day.
Is there a cold soup that you really enjoy and would like to share with the readers of this blog? If so leave the information in the comment area below this page and perhaps we can share it with everyone. We will want to post your name with the recipe and if you have a picture that would also be helpful.
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