Melt the butter in a large saucepan over medium low heat. Add the leeks and cook for 5-6 minutes, stirring occasionally, until the leeks turn transparent.
Add the potatoes. Stir a couple of times and add the stock. Bring the soup to a boil, lower the heat and simmer for 30 minutes.
Season with salt and pepper. Let the soup cool down to room temperature and puree until smooth. Pour into a soup bowl, cover and keep the soup in the fridge for at least 1 hour, or until completely chilled.
Stir the cream into the cold soup just before serving. Serve in individual bowls, garnished with chopped chives.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

chives for garnish


Amount Per Serving
Calories		306.64
Calories From Fat (35%)		105.82
		% Daily Value
Total Fat 11.89g		18%
Saturated Fat 6.29g		31%
Cholesterol 30.10mg		10%
Sodium 2113.09mg		88%
Potassium 1030.88mg		29%
Carbohydrates 41.45g		14%
Dietary Fiber 3.42g		14%
Sugar 7.27g
Sugar Alcohols 0.00g
Net Carbohydrates 38.04g
Protein 9.82g		20%

Additional Tips

It is best to use an hand blender, upright blender, or immersion blender and puree the soup in the same pan. Otherwise, use your normal blender or food processor and work by batches, as necessary.

You can puree the soup still hot, as long as you are careful. A splash of hot liquid on your skin might cause burns.

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