This classic soup, which sounds so expensive, is just potato and leek soup, blended until smooth and chilled. Because leeks are expensive, onions are a good substitute.
SERVES ► 6
- 2 tablespoons butter
- 2 onions, finely sliced
- 3 potatoes, peeled and diced
- 2 cups Chicken Stock
- 2 cups water
- 2 cups whole milk
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ½ cup heavy cream
- 2 tablespoons minced fresh parsley
In large pot, melt butter over medium heat. Add onions; cook and stir until translucent.
Add potatoes, stock, and water and bring to a simmer. Cover and cook until potatoes are tender, about 10–15 minutes.
Purée the soup either by using an immersion blender, a standard blender, or forcing the soup through a sieve. Return to pot.
Add milk, salt, pepper, and cream and heat through. Soup can be served hot with a sprinkling of parsley, or chilled and served cold with some diced fresh chives.
Blending Hot Liquids
Hot liquids expand in the blender, so whether you're blending a soup or a sauce, don't fill the blender all the way to the top. Filling it half way and blending in batches is the safest way. Remember to cover the lid with a folded kitchen towel; hold onto the towel to keep the lid down.