Ingredients
Soup
- 28 g unsalted butter 2 tablespoons
- 100 g onion Diced
- 450 g leek whites and light-green parts Cleaned weight; split and rinse between layers, then slice
- 600 g Yukon Gold potatoes Peeled weight, cut in 1/2-inch cubes
- 4 cups low-sodium vegetable broth 960 ml
- 1/2 teaspoon fine salt Start with less if broth is salted
- 1/4 teaspoon white pepper
- 1/2 cup heavy cream 120 ml
- 1/2 cup whole milk 120 ml
- 10 g fresh chives Finely snipped, for serving
Equipment
- 1 Large heavy saucepan
- 1 Immersion blender
- 1 Shallow food containers For rapid cooling
- 1 Large bowl for an ice-water bath Ice and water remain outside the soup containers
Instructions
- Melt the butter in a heavy saucepan over medium-low heat. Add the onion and sliced washed leeks. Cook gently for 8–10 minutes, stirring, until soft without browning; lower the heat if the edges begin to color.
- Add the potatoes, broth, salt, and white pepper. Bring to a gentle simmer. Partly cover and cook for about 20–25 minutes, until every potato piece crushes easily against the side of the pot.
- Remove from the heat. Puree with an immersion blender using short passes until smooth; do not blend for several minutes after it is already smooth. Stir in the cream and milk. If using a countertop blender instead, follow its hot-liquid instructions, work in small batches, and vent safely rather than sealing hot soup inside.
- Divide the soup among shallow containers. Cool quickly using an ice-water bath and stirring as needed, then cover and refrigerate within 2 hours. Chill for at least 4 hours, until thoroughly cold. Do not leave the whole pot on the counter to cool slowly.
- Stir the cold soup. If it is thicker than desired, add a little cold milk or broth gradually; additional liquid changes yield and nutrition per portion. Taste for seasoning. Divide into six starter portions and finish with chives. Refrigerate leftovers promptly and use within 3–4 days.
Nutrition
Calories: 250kcalCarbohydrates: 33gProtein: 5gFat: 12gFiber: 4g
Video
Notes
Estimates: Approximately per one-sixth of the measured batch, before extra thinning liquid or bread. Standard ingredient calculation includes 600 g potato (about 462 kcal), 450 g leek (about 275 kcal), onion (40 kcal), butter (about 201 kcal), broth (about 40 kcal), cream (about 408 kcal), milk (about 73 kcal), and chives; roughly 1500 kcal total. The cost estimate includes cleaned leek yield: leeks $3.50, potatoes $1, onion $0.20, butter $0.25, broth $1.50, cream and milk $0.92, chives and seasonings $0.35; about $7.72 rounded to $8. Local prices and broth labels vary. Contains milk; check broth for other allergens.
Video: Chef Jean-Pierre; YouTube original publication date 2023-08-10. The video demonstrates sweating leeks and onions, simmering potatoes, pureeing, and serving the soup warm or chilled. His formulation uses chicken stock, garlic, and a sour-cream/herb-oil garnish. This card uses vegetable broth, milk with cream, no garlic, and chives alone, with its own vegetable weights. Follow this card's quantities and rapid-cooling directions.