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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Leeks must be cleaned thoroughly as soil gets embedded in the plant. For each leek, trim the root and cut off the dark-green top. Then slit the leek lengthwise, without cutting all the way through. Open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean. | 2. Combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot. | 3. Bring to a simmer over medium-high heat. | 4. Add 1 1/2 teaspoon Kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. | 5. Remove soup from heat, stir in the cream, and let cool briefly. | 6. Puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time. | 7. Strain the pureed soup through a fine sieve. | 8. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled. | 9. Before serving, thin the soup with water, if necessary. It should be the consistency of heavy cream. | 10. Season to taste with Kosher salt. | 11. Serve cold in chilled bowls, garnished with the chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	4	cups	trimmed washed sliced	217.16	50.373999999999995	5.34	1.068
yukon gold potato	2	cups	peeled sliced	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
water	2	cups		0.0	0.0	0.0	0.0
kosher salt	1 1/2	1/2		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
kosher salt				-	-	-	-
chive	1	tablespoon	sliced	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.