This velvety chilled potato-leek soup is puréed, but if served hot it can be left chunky.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 4


  • 3 russet potatoes, peeled and diced
  • 1 leek (white part only), diced and rinsed
  • 2 cups water
  • 1 cup heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • ¼ cup chopped chives


  • Boil potatoes and leeks in water until tender, about 25 minutes.
  • Purée leek, onion, and water mixture in blender; add cream, salt, and pepper, and blend well.
  • Chill thoroughly before serving. To serve, thin out with more cream if necessary and garnish with chopped chives.