Leek and potato soup. Usually served cold.

One recipe is as follows:

3-1/4 leeks, chopped
1-5/8 onion, chopped
3 tablespoons and 1/2 teaspoon unsalted butter
1 cup and 3 tablespoons thinly sliced potatoes
3-3/4 cups chicken stock
salt to taste
ground black pepper to taste
1-3/4 cups and 1 tablespoon heavy whipping cream


1 Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
2 Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
3 Liquidize until very smooth. Cool. Gently turn in a swirl of heavy cream.

Serves 8

This recipe from Chef Luke Roberts of Cafe Blue, used with permission.