15-Min Chilled Potato Leek Soup
Silky cold potato leek soup that tastes like a Michelin restaurant but takes 10 minutes. Blended, chilled, and plated with crispy shallots and fresh chives.
- Total time
- 15 min
- Servings
- 4
- Calories
- 265
- Protein
- 6g
Ingredients
- 1 lb yukon gold potatoes
- 2 medium leeks (white and light green parts only)
- 1.5 cups whole milk or heavy cream
- 1 cup vegetable broth
- 2 tbsp butter
- 1 handful fresh chives, crispy shallots, or crème fraîche (for garnish)
Instructions
- 1
Cut potatoes into 1-inch cubes. Slice leeks crosswise into 1/2-inch rounds, rinse well between layers.
- 2
Melt butter in a large pot over medium-high. Add leeks and cook until softened and fragrant, about 5 minutes.
- 3
Add potatoes, broth, and milk. Bring to a boil, then simmer until potatoes are very tender, 8 minutes.
- 4
Blend soup in batches (or use an immersion blender) until completely smooth. Season with salt and pepper.
- 5
Pour soup into a bowl and chill in the freezer for 5 minutes, or refrigerate up to 2 hours before serving.
- 6
Ladle into bowls and garnish with fresh chives, crispy shallots, or a dollop of crème fraîche.
Tools you’ll need
- sharp knife
- cutting board
- large pot
- blender or immersion blender
- ladle
- measuring cups
- wooden spoon
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