In its traditional form, this cold potato-and-leek soup borders on boring: potatoes, leeks (or onions or a combination), water or stock, salt and pepper, butter, and cream. What little complexity the soup has comes from butter, lots of salt and pepper, good stock, and, of course, cream. But if you add other vegetables, like garlic and carrots, things become more interesting. And you can nudge the soup over into gazpacho territory by adding a tomato to the mix, along with basil. Some protein, like shrimp, can turn it into more of a whole-meal soup.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the water or stock, potatoes, leeks, garlic, and salt and pepper to taste in a saucepan, cover, and turn the heat to high. Bring to a boil, then lower the heat so the mixture simmers steadily but not violently. Cook until the potatoes are tender, 20 to 30 minutes. Cool or chill, then season to taste.
Step 2
Puree in a blender, then chill fully. Stir in the cream, then adjust the seasoning and serve, garnished with parsley.
