This classic French soup can be served warm or cold.
Total Time1 hourhr20 minutesmins
Course: Gluten Free, Soups, Vegetarian
Servings: 8servings
Author: Catherine Christiano
Ingredients
1/4cupunsalted butter or margarine
6cupsleeksapproximately 4, white and tender green part, thinly sliced
1 1/2cupsyellow onionapproximately 1 medium - large, thinly sliced
1quartlow sodium chicken brothpreheated in microwave. Use vegetable broth for vegetarian version.
6cupspotatoesabout 5 medium, peeled and thinly sliced
2teaspoonssalt
4cupswhole milkpreheated, if serving warm
chopped fresh chives or scallions
Instructions
In a 6 quart stock pot over medium - high heat, melt butter. Add leeks and onion; cook until just beginning to brown. Add the potatoes, broth and salt. Bring to a boil then simmer twenty-five minutes, or until potatoes are very tender.
Use blender or immersion blender to puree until completely smooth. Stir in milk, add additional salt to taste, heat or cool to desired temperature. Garnish with fresh chives or scallions and serve.
Notes
For a richer variation substitute cream for 1 cup of milk.