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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot. | 2. Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons 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. Remove from the heat, stir in the cream, and let cool briefly. | 3. Purée the soup with an immersion blender. | 4. Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled. | 5. Before serving, thin the soup with water or milk if necessary—it should be the consistency of heavy cream. Serve cold, and garnish with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	4	cups	trimmed 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
kosher salt				-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
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.