by Lizthechef
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my 73 recipes »
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Lizthechef's Notes:
1 tablespoon olive oil Ask a question about this ingredient
4 leeks, trimmed, washed and sliced (white and pale green portions) Ask a question about this ingredient
1 small onion, chopped Ask a question about this ingredient
4 medium-sized baking potatoes, peeled and cut into 1/2 inch pieces Ask a question about this ingredient
4 cups homemade chicken stock, or low-sodium, organic chicken stock Ask a question about this ingredient
2 tablespoons white flour Ask a question about this ingredient
1/2 cup milk or cream Ask a question about this ingredient
sea salt and/or ground white pepper Ask a question about this ingredient
fresh chives, chopped (optional) Ask a question about this ingredient
Heat the oil in a soup pot. Add the chopped leeks and onions. Cook over medium heat until limp but not browned.
Ask a question about this stepAdd the diced potatoes and chicken stock. Reduce heat to medium-low, cover the pot and cook soup until potatoes are easily pierced with a fork, about 20 minutes.
Ask a question about this stepAdd the flour and milk/cream. Using a whisk, stir to break up the flour and cook for 3 minutes.
Ask a question about this stepUsing either an immersion or standing blender, puree the soup until smooth. Add the salt and/or pepper to taste.
Ask a question about this stepChill soup for a minimum of 8 hours, preferably overnight.
Ask a question about this stepStir and serve cold with a garnish of chopped chives.
Ask a question about this stepThanks, Liz!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
A great way to remember the day. Love that you use leeks in this.