RECIPE: Cold Potato-Leek Soup

This recipe for cold potato-leek soup is as refreshing on a sweltering hot summer day as it’s hot counterpart is comforting on a cold winter day. I adapted this recipe from Everyday Food by Martha Stewart.

INGREDIENTS

• 6 medium leeks (about 2 ¼ lbs.)
• 2 (14.5-oz.) cans reduced sodium chicken broth
• 1 baking potato, peeled, diced
• 2 cups water
• coarse salt
• ½ – ¾ cup whipping cream
• ½ cup snipped fresh chives
• whole milk (if needed)

Makes 4-6 servings.

RECIPE

1. Cut off the white portion of the leeks, halve lengthwise and thinly slice crosswise. Remove any dirt with water then drain well.
2. In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are very tender, 20-25 minutes.
3. Working in batches, puree the soup in a food processor or blender, transferring to a clean bowl as you work.
4. Stir the cream into the soup, using only as much as desired. Season with salt. Cover with plastic wrap or a lid, and refrigerate overnight.
5. Serve soup chilled, garnished with fresh chives. If soup is too thick, thin with milk to desired consistency. Taste, add more salt, if needed.