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Cold Potato Soup

Chilled leek and potato soup starts with simmered chopped potato, thinly sliced leeks, coarse salt, and chicken stock. Once the vegetables have become tender in the stock, the soup is pureed, combined with heavy cream seasoned with coarse salt and fresh ground black pepper and chilled before serving. Individual servings are garnished with finely minced fresh chives and fresh parsley.

Ingredients -

4 cups peeled and chopped Baking Potato
3 cups thinly sliced Leeks (white part & 2" of green or thinly sliced onions)
1 teaspoon Coarse Salt
2 quart Chicken Stock (fresh or canned)
1 dash Fresh Ground Black Pepper
1/2 cup Heavy Cream
3 tablespoons finely cut Fresh Chives or Parsley

Preparation:

1. In heavy 6 quart saucepan, simmer potatoes, leeks (onions), stock and salt partially covered for 40 to 50 minutes.

2. Blend in blender briefly with heavy cream.

3. Season with salt and pepper.

4. Chill well and serve garnished with chives or parsley.

Soup Making Tips -
Baking Potatoes

	Floury, mealy, or baking potatoes have more starch and break down more when cooked than their waxy or boiling potato counterparts. The starch in baking potatoes helps to thicken soups as the potatoes break down into the soup stock. A good example of a baking potato is the russet, which can be found in supermarkets year-round and is available for purchase individually or in bulk.

Soup Making Tips -
Soup Stock Strainer

	If you make your own soup stock often, a bouillon strainer can make the process go smoother. Be sure that you have the correct size for the recipe you are preparing. Many bouillon strainers are 8˝ in diameter and strain 2 quarts at a time. Also be sure that the strainer will fit on the pan or bowl over which you will be straining the contents.

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