• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 300g US Yukon gold/ US Red /US Blue Purple potatoes, peeled and cut into small cubes
  • 8 pcs leeks-white part only, cleaned and thinly sliced
  • 60g unsalted butter
  • 470ml chicken stock
  • 470ml heavy cream
  • 3 sprigs fresh chives, finely chopped
  • 3g nutmeg, grated
  • salt and pepper for seasoning

Instructions

  1. Melt the butter in a heavy bottom pot. Add the leeks and sauté for 5 minutes without letting it change colour.
  2. Add the US Yukon Gold/Red/Blue Purple potatoes and cook for a couple of minutes, stirring a few times.
  3. Add the chicken broth and bring to boil.
  4. Reduce to simmer and cook for 35 minutes until leeks and potatoes are very soft. Allow to cool a few minutes.
  5. Slowly and per small batches, puree the soup at high speed in the blender.
  6. Return soup into the cooking pot, add cream and nutmeg, whisk well, season with salt and pepper and simmer for 5 minutes.
  7. Transfer to mixing bowl and chill over an ice bath stirring occasionally. When the soup gets cold, wrap with plastic wrap and put in the chiller.
  8. Sprinkle with chives and serve in chilled glass or bowl.
  9. REMARK: In order to create a difference in colour, add saffron for US Yukon Gold when simmering/ carrot juice for US red potato and keep the natural purple colour of the US Blue Purple potato.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *